GRILLED CARROTS WITH AVOCADO AND MINT
You actually don't have to bother with peeling the carrots for this recipe-not only do the thin skins pack lots nutrients, but you'll also get a better char with them on.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
- Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef's knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ 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.
- Toss carrots with remaining 2 Tbsp. oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14-18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.
- Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.
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