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Roasted Carrots & Avocado

A take on one of my fave Erewhon hot bar items. So easy to make!

Serves 2-3


  • 1.5-2 pounds of carrots, sliced into 3-4 inch pieces (you don't want them to be too thick so you might need to halve them pending carrot size). Peeling optional.

  • 1 bunch radishes, thinly sliced

  • 1 Avocado, cubed

  • 2-3 cups cilantro (I like micro-cilantro)

  • 1 lime, juiced

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/4 teaspoon ground cayenne

  • 3 tablespoons olive oil

  • Salt and pepper to taste


Pre-heat oven to 400 degrees F.

Wash and cut carrots (you can also peel if you like). Toss carrots with 2 tablespoons olive oil and salt. Place carrots on baking sheet and cook for about 25 minutes, turning halfway. Make sure they are very roasted and tender before taking them out.

While carrots are cooking, slice the radishes.

Remove carrots from oven and transfer to bowl with the radishes. Coat with the cumin, turmeric, cayenne, olive oil, lime juice and salt and pepper. Taste and add more seasoning as necessary (I tend to always add a bit more). Top with avocado and cilantro.


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