In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It’s finished with smooth avocado, sprouts, sour cream and pumpkin seeds.
Ingredients
- 3 garlic cloves, peeled
- 1 teaspoon cumin seeds
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon crushed red chile flakes
- Salt and ground black pepper
- 1 tablespoon red wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 pound medium-size carrots peeled
- 1 orange, halved
- 1 lemon, halved
- 1 avocado, pitted, peeled and cut in thin wedges
- 1 ½ cups packed radish or other sprouts
- 3 tablespoons sour cream
- 3 tablespoons roasted hulled pumpkin seeds
- Nutritional Information
Nutritional analysis per serving (4 servings)
364 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 6 grams protein; 4 milligrams cholesterol; 107 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
- Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
- Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
- Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.
1 and 1/2 hours
Dining and Cooking