Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry in Santa Monica, I can't stop thinking about them. They taste more like french fries, even though they are just roasted carrots. I'm dying for the recipe. Any help here would be greatly appreciated.
— Robin M. Bard,
via email
Dear Robin: Colorful, bright and refreshing, this is a great summer dish that you can make ahead of time. Huckleberry was happy to share its recipe, so you can make the dish at home.
Huckleberry’s Roasted Carrots with Avocado
45 minutes, plus cooling time. Serves 4 to 6
1 1/2 lbs. carrots
Olive oil
1 Tbsp. cumin seeds
Salt and pepper
1/4 cup lemon juice, more to taste
1/2 bunch cilantro, leaves chopped
1 large avocado
Heat the oven to 425 degrees.
Peel the carrots and cut into one-half-inch-thick pieces. Toss with just enough olive oil to lightly coat, along with the cumin seeds, a generous one-fourth teaspoon salt and one-fourth teaspoon pepper, or to taste.
Spread the carrots onto a rimmed baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally for even coloring. Remove from heat and cool.
Place the cooled carrots in a large bowl and toss with the lemon juice and cilantro. Peel, seed and dice the avocado and toss with the carrots. Taste and adjust the seasonings and flavorings as desired. Chill completely before serving.
Each of 6 servings: calories 168; protein 2 g; carbohydrates 15 g; fiber 6 g; fat 12 g; saturated fat 2 g; cholesterol 0; sugar 5 g; sodium 173 mg
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