Grilled Carrots with Avocado and Mint
We're big fans of this Grilled Carrots with Avocado and Mint recipe because it's the perfect blend of fresh flavors and easy preparation. The combination of sweet grilled carrots, creamy avocado, and zesty mint makes it a hit for any meal. To elevate this dish even further, we recommend pairing it with our crisp, refreshing Estate Viognier or our light, fruity Pinot Noir. These wines complement the dish's flavors beautifully, making your dining experience even more enjoyable.
Ingredients
- 1 tsp cumin seeds
- 3 tbsp fresh lemon juide
- 2 tsp honey
- 1/4 cup Trattore Farms Extra Virgin Olive Oil
- 1 serrano chili, thinly sliced
- 1 piece ginger, finely grated
- kosher salt
- 1-1/2 lbs medium carrots, halved lengthwise, tops trimmed to about 1 inch
- 2 avocados, cut into large pieces
- 1/2 cup mint leaves
- 1 bottle Estate Viognier or Pinot Noir
Instructions
- Prepare a grill for medium heat. Toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool.
- Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then stir in chile and ginger—season with salt. Let sit until ready to serve, giving the chile and ginger time to infuse into the sauce.
- Toss carrots with the remaining 2 Tbsp. of olive oil on a rimmed baking sheet; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with sauce. Toss to coat; season with salt.
- Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.