As I excitedly wandered the overflowing aisles at Berkeley Bowl in search of inspiration in the form of fresh produce, I spied the most beautiful rainbow carrots. I recalled a recipe for roasted carrots with yogurt and avocado from the Smitten Kitchen, so I grabbed a bunch and decided to make the recipe my own. I looked in my fridge and saw ginger, garlic and goat cheese — perfection.
If you’re looking for a quick, healthy, colorful lunch, look no further than ginger and cumin roasted rainbow carrots with goat cheese and avocado.
This recipe can easily be made vegan by leaving out the goat cheese.
Adapted from Smitten Kitchen.
Feeds one for lunch or as a side dish for dinner.
What you’ll need:
1 pound of rainbow carrots
1 1/2 teaspoon ground cumin
a couple shakes of red pepper flakes
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
pinch of sugar
4 tablespoons extra virgin olive oil
1/2 ripe avocado, sliced
a few squeezes of lemon juice
Equipment: fine grater, baking sheet
What you’ll do:
- Preheat your oven to 400 degrees Fahrenheit.
- To prepare your carrots, trim both ends and scrub under warm water. You don’t need to skin these because the long cook time will break the skin down. After scrubbing, they should be brighter and softer than before.
- To create your spice paste, put your ginger, garlic, cumin, red pepper flakes, salt, pepper, sugar and olive oil into a bowl and mix thoroughly.
- Place your carrots on a baking sheet and drizzle the spice paste over them. Toss the carrots with your hands until they’re fully coated.
- Pop them in the oven for 25 minutes.
- After 25 minutes, take the carrots out and turn them over to get an even color.
- Place them back in the oven for another 25 minutes until nicely caramelized and tender.
- Place the carrots on a serving plate and arrange your avocado slices and goat cheese in whatever way you wish. Sprinkle with salt and squeeze a few drips of lemon juice over and enjoy!
Sasha Ashall is the blog editor. Contact Sasha Ashall at [email protected].