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Chili Roasted Carrots with Avocado Cilantro Dressing

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Chili roasted carrots paired with creamy avocado cilantro dressing create a perfect combination of spicy, savory, and fresh flavors, making it a vibrant and healthy dish.

Ingredients

10 medium-large sized carrots

3 tablespoons extra virgin olive oil

½ teaspoon salt

1 tablespoon prepared chili powder

Avocado cilantro dressing (recipe below)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and trim the carrots, cutting them into evenly sized pieces, or leave them whole if you prefer.
  3. In a large mixing bowl, toss the carrots with olive oil, salt, and chili powder until they are well coated.
  4. Spread the carrots in a single layer on a baking sheet lined with parchment paper or a silicone mat.
  5. Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized. You can check for doneness by piercing the carrots with a fork—they should be soft but still have a bit of bite.
  6. While the carrots are roasting, prepare the avocado cilantro dressing by blending the following ingredients until smooth:
    • 1 ripe avocado
    • 1 cup fresh cilantro leaves
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • 1 small garlic clove
    • Salt and pepper to taste
    • A little water to thin the dressing if needed
  7. Once the carrots are roasted, remove them from the oven and allow them to cool slightly.
  8. Drizzle the avocado cilantro dressing over the warm roasted carrots before serving.

Notes

For added flavor, add a pinch of cayenne pepper to the carrots for extra heat.

Store leftover roasted carrots and dressing separately in the fridge for up to 3 days and 2 days respectively.

Reheat the carrots in the oven at 350°F (175°C) for 10 minutes before serving.

If you’re not a fan of cilantro, feel free to substitute with parsley, mint, or basil for the dressing.

For extra crunch, top with toasted pumpkin seeds or crushed almonds.

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