Roasted Carrot & Avocado Salad with a Garlic Honey Chipotle Sauce

I have really been wanting to more regularly experiment with and try out the recipes you all are making. So today I did just that. When I see what you all bring to the table, I realize how small my food world still is. My horizons have already expanded more than I can say, and yet I am realizing there is still so much more out there! Have you seen Sue’s (@ birgerbird)Β Roasted Carrot & Avocado Salad with Cumin Citrus Dressing?

Her recipe caught my attention right away for two reasons:

  1. It has avocados in it!! Yay!
  2. It has carrots in it!! Not so Yay! πŸ˜‰

You see, in the past I really haven’t cared for carrots. If you were to pass me a plate of them, I would have just sent them on by, without taking a second look.

But Sue’s lovely recipe gave me hope that I would actually not pass that plate along, that I would indeed look at those carrots, that I would eat them, and even in fact, enjoy them! πŸ™‚

And guess what?! That’s exactly what I did! Β I made some changes to the ingredients that better fit my hubby and I, but I have Sue to thank for getting me to eat my carrots! πŸ™‚

This was so delicious! Honestly. I loved it! What a wonderful lunch!

*Note: For you non-spicy people, this ended up being really spicy! I would probably cut the chipotle chile pepper down by half next time. You may need to experiment around.

Roasted Carrot & Avocado Salad with a Garlic Honey Chipotle Sauce

*Adapted from Sue at birgerbirdΒ by Lori atΒ Creating Beauty in the Kitchen

Ingredients:

  • 1 pound carrots
  • 2 avocados
  • 3 cloves fresh garlic
  • 1/2 tsp chipotle chili pepper (Very Spicy…use less if desired)
  • Black pepper
  • 1/4 cup + 4 tsp honey
  • 1 lime
  • Olive oil (to your taste)
  • Red Wine vinegar (to your taste)
  • Fresh cilantro

Directions:

  • Preheat the oven to 350 degrees.
  • Peel and cut up the carrots into the size you want.
  • Bring a large pot of water (with a little bit of salt) to boil.
  • Add the carrots and let boil for 10 minutes.
  • Meanwhile, press the garlic, and mix it together with the chipotle chile pepper, black pepper, honey, olive oil, and red wine vinegar.
  • When the carrots are done boiling, put them in a baking dish. Pour the sauce mixture you made over the carrots. Cut a lime in half and place the two pieces in the dish.
  • Roast for at least 30 minutes.
  • When the carrots are almost ready, slice the avocados in half and scoop them out into a bowl. Wash and cut up the amount of cilantro you want, and add that to the bowl.
  • When you pull the carrots out of the oven, using tongs, take one of the limes and squeeze its juice over the avocados.
  • Now add the carrots and the sauce from the pan. Mix thoroughly.
  • Serve it up, making sure to use the sauce.

Lori9

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53 thoughts on “Roasted Carrot & Avocado Salad with a Garlic Honey Chipotle Sauce

  1. It really does look delicious but I really dislike cooked carrots (unless they are roasted with chicken or pureed in a soup) I love raw carrots and carrot juice. This really does sound and look good though and love the cumin in the dressing.

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    • You mean I’m not the only one who hadn’t liked carrots? Or in your case, carrots made a certain way? πŸ™‚ I love the color if this dish! Since you love raw carrots you could definitely do this without cooking them. Just make the sauce separately by heating it up on the stove.

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  2. This is super yummy!!! Looking so nice..
    Lori, i don’t think your Food world is small!!?? May be need to try out new ingredients( me also looking forward to try some new ingredientsπŸ˜“πŸ˜ƒ)..everything else is just perfect.. Your blog is quite inspiring for meπŸ˜ŠπŸ˜ƒ
    Glad to know u started loving carrotsπŸ˜ƒ

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    • Thanks Apsara! You know, beings that I am new to cooking, I have no idea about the vitamin C. But I can tell you that it did enhance the flavor of the lime. But you could easily keep it out and just use an uncooked lime.

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    • Thank you Sue! Wow, I am so glad I made your day! Yay!! πŸ™‚ Thanks again for inspiring me with your fantastic recipe! I’m so glad I tried it out! I will definitely be making this again! πŸ™‚

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  3. I’m definitely going to give this a try – I love cooked carrots but don’t care for them raw. I might throw some corn in for some added colour and crunch!

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    • Dimple- Would you at all be interested in doing a guest post for me? I will be away from the computer for a couple weeks and am trying to cook ahead of time, but it would be nice to have some guest posts scheduled. Unfortunately, I am a little last minute on this and would need a post by Sunday and then I would schedule it for some time the next week. The only requirement would be that it would be low-glycemic and if you needed to know if a certain food is or not I could totally let you know. Anyway, thought of you and wanted to ask. I knew you could bring something some of my readers wouldn’t get from me. Love it!

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      • I totally understand! I should have been planning for this weeks ago. πŸ™‚ That would be great…would love to still have you guest post. So yes, whenever you can get a recipe to me…wonderful.

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