Roasted Carrots and Asparagus w/ Avocado

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I've made dishes similar to this one before (seen here), but I can not get enough of the carrot / avocado combination. I can not, I tell you, I can not! Even though our time is seventy degrees a day and snow next, I channel the spring with these vegetables: sweet carrots and crisp asparagus, roasted with garlic, red pepper spangles and cumin, then topped with a yoghurt glaze zest, a creamy avocado and crunchy pumpkin seeds. This is a delicious mix of flavors and textures, and I think you will love it as much as I do.

Roasted carrots and asparagus with avocado

(For 4 people)

1 bunch of asparagus, finished cut

1 small carrots, stems removed

2 cloves garlic, chopped

1/4 c. Tea of ​​red pepper flakes

1/4 c. Cumin tea

Salt and pepper

Oil extra virgin olive

1 cup of Greek yoghurt

Zest of a lime

1 avocado, sliced ​​

Handle of pumpkin seeds

Preheat oven to 400 degrees. Coat a baking sheet lined with aluminum foil. Place the carrots and asparagus in a large bowl and add garlic, cumin, red pepper sequins and a few tablespoons of olive oil. Season with salt and pepper and flake. Choose the carrots from the bowl and place them on a baking sheet. Roast for 10 minutes, then add the asparagus and roast for another 20. Remove from the oven and place on a serving platter. While the carrots roll, add the lemon zest to the yogurt and stir. Vegetables superior to sliced ​​avocado, yogurt apples and pumpkin seeds. Season according to envy.

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