Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, roasted carrot, orange & avocado salad. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Roasted Carrot, Orange & Avocado Salad is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Roasted Carrot, Orange & Avocado Salad is something which I’ve loved my entire life.
Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine. This honey orange roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange juice, and olive oil to create a simple and delicious side dish.
To get started with this particular recipe, we have to first prepare a few components. You can cook roasted carrot, orange & avocado salad using 13 ingredients and 3 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
- Prepare 2 1⁄2 lb carrots
- Prepare 1⁄2 tsp coriander seeds
- Get 1⁄2 tsp fennel seeds
- Prepare 2 sprigs thyme
- Get 2 cloves garlic, minced (use garlic press)
- Make ready Olive Oil
- Take Salt
- Make ready 5 navel oranges
- Take 3 avocados
- Prepare Olive Oil
- Prepare Lime Juice
- Make ready Smoked Paprika
- Get leaves cilantro
Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. While carrots are roasting, to a small bowl, add the honey, Bitter Orange, and stir to combine. How to Make It Cut an unpeeled orange in half. Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Roasted Carrot, Orange & Avocado Salad:
- Peel the carrots and cut o the bias into long slices about 1⁄3 to 1⁄2 inch thick. Grind the coriander and fennel seeds in a coffee mill. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil, just enough to lightly coat them. Sprinkle with the ground coriander and fennel seeds, the minced garlic and salt and toss again to mix well. Lay the thyme sprigs on top of the carrots and roast at 400F for 20 to 25 minutes. The carrots should be tender but not mushy.
- While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down from top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1⁄3 thick; remove the flesh from the skin. cut each avocado half into about 6 wedges. Lightly salt the avocado wedges.
- When the carrots are done, assemble the salads on plates arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad. Drizzle with a just a little lime juice and then dust with a little bit of smoked paprika. Serve immediately. This salad also works to add cherry tomatoes and little bit of mixed greens.
How to Make It Cut an unpeeled orange in half. Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots. Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer. Add the butter and lemon juice to the pan, stirring to melt the butter. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar.
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