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) 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! 😉

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! 🙂

And guess what?! That’s exactly what I did!  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! 🙂

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.

• Servings: 2 people
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*Adapted from Sue at birgerbird by Lori at 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.