A few weeks ago, I bought a bunch of really cute, small, fresh carrots from the farmers' market. They were sold by the "basket" and still had a lot of dirt on them, so I couldn't resist. They were the most wonderful carrots I'd ever seen!
I love roasting carrots, so I decided to try this roasted carrot salad from one of my favorite food blogs, Smitten Kitchen. It was actually a recipe I'd tried before, but I wanted to try it again because last time the cumin I'd put on the carrots before roasting ended up burning in the oven.
This time, I added the flavoring ingredients (including the cumin) after roasting, which I think produced a much better salad. I carefully cleaned the delicate carrots, coated them in some oil, and roasted at 425 degrees for 20 or 30 minutes (it really depends on the thickness of your carrots). After roasting, I combined the carrots with sliced avocado and poured over a vinaigrette made of the juice of a lime, about 1/4 teaspoon of cumin, salt & pepper, and more oil.
Delicious, bright, interesting, and great textures! It was also very summery and would make a great light, hot-weather meal served with some white fish.
3 comments:
This looks very tasty! I too love roasting carrots & Smitten Kitchen (though it always makes me so hungry).
Also, in case you were wondering, I still check your blog regularly for new posts so please keep posting!
That looks absolutely delightful! Good job missy!
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
Post a Comment