Advertisement

Huckleberry’s roasted carrots with avocado

Time 45 minutes
Yields Serves 4 to 6
Huckleberry’s roasted carrots with avocado
(Kirk McKoy / Los Angeles Times)
1

Heat the oven to 425 degrees.

2

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.

3

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.

4

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.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.