Garlic roasted carrots with extra garlicky guacamole – perfect for the garlic and avocado lovers of the world and a healthy snack or side dish.
I posted a picture on Instagram of garlic roasted carrots and guacamole, and since it was so popular I figured I would share this simple recipe! I made this as a yummy side dish for my kids because they LOVE roasted carrots – the carrots become soft and absorb so much flavor that way. You can easily double or even triple this recipe for a larger group, but I only made enough for about 2 people (or one if you love guac like me!). There’s also a whole roasted shallot because they taste AMAZING that way, I’d highly recommend that you add one if you’ve never tried it.
The roasted carrots taste amazing dipped in the guacamole, which might sound weird, but trust me it’s delicious! I used whatever I could find in the kitchen for the guacamole, a small yellow onion, 2 cloves of garlic, the cutest little avocado and beautiful Himalayan pink salt, plus lime juice, parsley and pepper. You can substitute the ingredients for whatever you have available, cilantro is perfect in guacamole, and cayenne or jalapeno pepper for an added kick! (Note: I didn’t roast the carrots with the guacamole on top, I added it after the carrots were already cooked!)
You can peel the outer layer of the carrots to remove any dirt and/or imperfections, but I personally like leaving those bits on the carrots, especially when they are already on the thinner side. It feels wasteful to me to peel away half of the vegetable! If you buy bunched carrots, be sure to remove the carrot tops before roasting.
I like to layer the majority of the garlic across the carrots while they are roasting, and the sprinkle the rest around them in the olive oil. This really helps the garlic flavor come through in the carrots, and also spread throughout the olive oil and then into the carrots. It’s basically injecting the carrots with a TON of garlic, which I personally love. There can never be too much garlic for me. You could even add more if you wanted to! I used two large cloves of garlic, like HUGE cloves, so basically the equivalent to four normal sized ones. I then added dried parsley and roasted the carrots for about 40 minutes at 375 F.
What’s your favorite way to eat carrots? Do you prefer to cook them or eat them raw?