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Categories:
carrots whole coriander cumin olive oil pistachios parsley tarragon mint honey lime juice rice vinegar arugula avocado
Viewed: 128 - Published at: 3 years agoIngredients
- 2 pounds carrots
- 2 teaspoons whole coriander
- 1 teaspoon cumin seed
- 4 tablespoons olive oil, divided
- 1/2 cup roasted, shelled pistachios
- 3 tablespoons parsley, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon mint, chopped
- 1 teaspoon honey
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- arugula or salad greens
- burrata or avocado
Method
- Heat oven to 450°. Peel and cut carrots on the bias into equal sized pieces. Toast cumin and coriander in a dry skillet briefly, then grind. Toss carrots with 2T olive and spices and season with salt and pepper. Roast in the oven, stirring every ten minutes, until tender and nicely browned. Depending on the size, this should take about 25-30 minutes. Remove and let cool slightly.
- Chop pistachios and mix with herbs, remaining 2 T olive oil, lime juice, honey and vinegar. Alternately you can pulse in a food processor or blender. Season to taste with salt and pepper.
- Toss carrots with herb mixture. Spread arugula or greens on a platter, top with carrots. Add the burrata or cubed avocado (or both!) and drizzle with a bit of olive oil or a nut oil like hazelnut or walnut. Sprinkle with a bit of flakey salt (maldon works nicely).
