How to Make Tasty Roasted Carrot, Orange & Avocado Salad

Roasted Carrot, Orange & Avocado Salad. This 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. Next year, among many other things, we will grow carrots in our garden.

Stir in brown sugar, butter, and salt. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature. You can have Roasted Carrot, Orange & Avocado Salad using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Roasted Carrot, Orange & Avocado Salad

1. You need 2 1/2 lb of carrots.
2. It's 1/2 tsp of coriander seeds.
3. Prepare 1/2 tsp of fennel seeds.
4. It's 2 cloves of garlic, minced (use a garlic press).
5. It's of Olive Oil.
6. You need 5 of navel oranges.
7. You need 3 of avacados.
8. You need of Lime juice.
9. Prepare of Smoked paprika.
10. You need of Sea Salt.
11. It's leaves of Cilantro.

The orange compliments the soup with a delicate sweet and zesty aroma taking this vegan carrot soup to a whole new level. And if you are super fancy, try adding some orange zest and not only the flesh of the orange. Roasted Carrot Soup - Full of Flavor. Instead of cooking the vegetables in a pot with vegetable stock, they are.

Roasted Carrot, Orange & Avocado Salad instructions

1. Peel the carrots and cut on the bias into long slices about 1/2 to 1/2 inch thick. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil. Sprinkle with the ground coriander and fennel seeds, minced garlic and salt to taste and toss well. Roast at 400 F for 20 to 25 minutes until the carrots are tender. This can be done in advance..
2. 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 the top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1/3 inch thick. Halve the avocados, remove the pit and then using a large soup spoon remove the flesh from the skin. Cut each avocado half into about 6 wedges..
3. When the carrots are done, assemble on the salad plates, arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad and drizzle with just a little olive oil. Drizzle with just a little lime juice and then dust with smoked paprika and sea salt. This can also be made into a salad with adding salad greens, cherry tomatoes and saving the avocado at the very end..

Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.). 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. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat.