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:

Quickview
370k Calories
4g Protein
28g Total Fat
30g Carbs
55% Health Score
Limit These
Calories
370k
19%

Fat
28g
44%

  Saturated Fat
4g
26%

Carbohydrates
30g
10%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
321mg
14%

Get Enough Of These
Protein
4g
8%

Vitamin A
28823IU
576%

Vitamin K
51µg
49%

Fiber
12g
49%

Vitamin E
5mg
35%

Vitamin C
27mg
33%

Potassium
1098mg
31%

Folate
123µg
31%

Vitamin B6
0.52mg
26%

Manganese
0.48mg
24%

Vitamin B5
1mg
19%

Vitamin B3
3mg
18%

Copper
0.3mg
15%

Vitamin B2
0.25mg
15%

Magnesium
57mg
14%

Vitamin B1
0.19mg
13%

Phosphorus
120mg
12%

Iron
1mg
10%

Calcium
88mg
9%

Zinc
1mg
8%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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