Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing adds tang and sweetness and roasted almonds add healthy crunch.
plus 2 tablespoons extra-virgin olive oil
fresh grapefruit juice
finely grated grapefruit zest
Freshly ground pepper
medium carrots, cut into 1/4 -inch-thick rounds
roasted almonds, chopped
medium Hass avocados, peeled and cut into wedges
Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.
Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.