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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.
10 medium-large sized carrots
3 tablespoons extra virgin olive oil
½ teaspoon salt
1 tablespoon prepared chili powder
Avocado cilantro dressing (recipe below)
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.