For veggies that are a meal highlight, rather than a side-dish afterthought, you’ll want to make this recipe for roasted carrots with spicy coriander avocado puree. It’s packed with savory and sweet tastes and full of color. And it’s simple enough to prepare on a weekday, but special enough to serve on a holiday table.

To make it, you’ll toss skinny carrots with olive oil, sea salt, and cayenne pepper, then roast until they’re browned. (Hint: Ideally select carrots with tops so you can use some of the tops as herb-like accent.) While you’re roasting the carrots, you’ll whirl up the avocado puree by adding avocado, hummus of choice, ground coriander, lemon juice, sea salt, and cayenne pepper to a food processor and blending until smooth.

To serve, spread the avocado puree onto a platter. Top with the roasted carrots. Then finish with coconut nectar or honey, black sesame seeds, and carrot tops. Or go with cilantro leaves if you don’t have any carrot tops.

That’s it. Roasted carrots with spicy coriander avocado puree. So good!

roasted carrots with spicy coriander avocado puree

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Jackie Newgent
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

For veggies that are a meal highlight, rather than a side-dish afterthought, you’ll want to make this recipe for roasted carrots with spicy coriander avocado puree. It’s packed with savory and sweet tastes and full of color. And it’s simple enough to prepare on a weekday, but special enough to serve on a holiday table.

---

Ingredients

Units USM Scale 1x2x3x

• 16 skinny carrots* (8 to 9 inches/20 to 23 centimeters), tops reserved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon ground cayenne pepper, divided
• 1 large avocado, peeled and seeded
• 1/4 cup (60 grams) classic hummus of choice (see recipe HERE)
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons coconut nectar or honey
• 1/2 teaspoon black sesame seeds
• 2 tablespoons fresh carrot tops or cilantro leaves

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F/218°C.
2. Toss the carrots with the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the cayenne, arrange on a baking sheet, and roast until cooked through and caramelized, about 15 to 17 minutes.
3. Meanwhile, add the avocado, hummus, ground coriander, lemon juice, and the remaining 1/4 teaspoon salt and 1/8 teaspoon cayenne to a food processor and puree until smooth and fluffy, about 2 minutes.
4. Spread the puree onto a serving platter. Top with the roasted carrots. Sprinkle with the coconut nectar, sesame seeds, and carrot tops, and serve.

Notes

*If any of the carrots aren’t so skinny, you can cut them in half lengthwise.

• Category: Side dish
• Method: Roasting
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: 4 carrots with about 1/4 cup avocado puree each
• Calories: 250
• Sugar: 14g includes 2g added sugars
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 9g
• Protein: 4g
• Cholesterol: 0mg

For other exciting veggie side-dish recipes, try Crispy Panko-Based Eggplant Tenders (see recipe HERE), Hasselback Sweet Potatoes with Fresh Chimichurri Sauce (see recipe HERE), Pomegranate Smashed Butternut Squash (see recipe HERE), or Coconut Cauliflower Rice (see recipe HERE).