Roasted, tender carrots loaded with flavor contrast beautifully with crunchy, bright micro greens, creamy avocado and cool yogurt in this dish. Try it with any kind of root or roast-able veggie and whatever’s fresh at the Rail Yards Market or the Downtown Growers’ Market! Look for micro greens from Mountain View Growers and carrots from Two Rabbit Farms.
From and adaptation of April Bloomfield and Jean-Georges Vongrichten’s recipe on Smittenkitchen.com
Prep time 1.5 hours total
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoon fresh thyme leaves
- 1 teaspoon salt
- Freshly ground black pepper
- Red chile flakes or powder
- 4 garlic cloves, minced
- 1 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 pounds fresh carrots, leaves removed, not peeled
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1-2 large ripe avocados
- Alfalfa sprouts, pea shoots, or any other micro-green
- 1/2 cup plain yogurt
- 2 tablespoons toasted sesame seeds, sunflower seeds, or any other seeds
- Salt and pepper to taste
Preheat over to 400 degrees. Line a baking sheet with aluminum foil and set aside. Combine cumin, coriander, thyme leaves, salt, pepper, red chile, red wine vinegar and olive oil in a large bowl. Halve or keep carrots them whole. Place carrots in bowl and mix to coat them with spice paste.
Place carrots on baking sheet and cover tightly with foil. Bake for 25 minutes, then remove foil from top and bake for another 35 minutes, until carrots are slightly browned and tender throughout. While carrots roast, whisk together olive oil, lemon juice, salt and pepper to make a simple vinaigrette. When carrots are done, drizzle this mixture over them, and top with sliced avocado and sprouts. Spoon yogurt over the top and sprinkle with your toasted seed of choice. Serve immediately.
The Rail Yards Market is open every Sunday 10:00 AM – 2:00 PM May through October
777 1st Street SW
Albuquerque, New Mexico 87102
Mountain View Growers
P.O. Box 313
Edgewood, NM 87015
Two Rabbit Farms
Sophie Putka is a Massachusetts transplant in love with New Mexico. She writes, makes lattes, and haunts Albuquerque eateries in search of a good bagel. She can usually be found in the kitchen trying to use up as many leftovers as possible and plotting her next adventure.