Grilled Carrots with Avocado and Mint
Grilled Carrots with Avocado and Mint might be a good recipe to expand your side dish repertoire. One serving contains 371 calories, 4g of protein, and 29g of fat. This recipe serves 4. For $1.55 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 16 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of serrano chile, avocados, ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Bon Appetit. Overall, this recipe earns a super spoonacular score of 80%. Grilled Flank Steak with Mint-Cilantro Mojo and Grilled Carrots and Parsnips, Banh-mi Wrap: Vietnamese Grilled Pork Wrap with Pickled Carrots and Mint, and Roast Beef with Yorkshire Pudding, Grilled Eggplant and Pea, Mint, and Avocado Salad are very similar to this recipe.
Servings: 4
Ingredients:
1 tsp. cumin seeds
3 Tbsp. fresh lemon juice
2 tsp. honey
¼ cup plus 2 Tbsp. extra-virgin olive oil
1 serrano chile, thinly sliced
1 1" piece ginger, peeled, finely grated
1½ lb. medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"
Kosher salt
2 avocados, cut into large pieces
½ cup mint leaves
Equipment:
mortar and pestle
chefs knife
bowl
whisk
Cooking instruction summary:
Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chefs knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in cup oil until combined, then stir in chile and ginger. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
Step by step:
1. Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chefs knife.
2. Transfer to a large bowl.
3. Add lemon juice and honey.
4. Whisk in cup oil until combined, then stir in chile and ginger.
5. Let sit until ready to serve, which will give the chile and ginger time to infuse into the sauce.
Nutrition Information:
covered percent of daily need
