Grilled Carrots With Avocado and Mint

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 4 Fev 2026

Atende aos diretrizes editoriais

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Ask Patient
Versão em Áudio
Adicionar às fontes preferidas no Google

This vibrant vegan dish of grilled carrots with avocado and mint offers a wonderful contrast of textures and temperatures. The natural sweetness of the carrots is enhanced by a light char from the grill, which pairs beautifully with the buttery richness of ripe avocados. A zesty dressing, infused with fresh ginger, serrano chilli, and toasted cumin seeds, provides a sophisticated heat topped with the refreshing aroma of torn mint leaves.

Perfect as a substantial side or a light plant-based lunch, this recipe celebrates simple, whole ingredients with a modern flair. It is an excellent choice for outdoor dining or as a colourful addition to a weekend brunch spread. Serve it alongside flatbreads or a crisp green salad for a balanced and nutritious meal that is as visually stunning as it is delicious.

Ingredients for Grilled Carrots With Avocado and Mint

1 colher de chá de sementes de cominho
45ml de suco de limão fresco
2 colheres de chá de mel vegano
60ml mais 2 colheres de sopa de azeite extra-virgem
1 serrano chilli, seeds removed if desired, thinly sliced
1 (1") piece ginger, peeled, finely grated
Sal kosher
675g medium carrots with tops (about 5), tops trimmed to about 1/2", scrubbed, halved lengthwise
2 avocados, cut into large pieces
1/2 xícara de folhas de hortelã

How to make Grilled Carrots With Avocado and Mint

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 with a mortar and pestle (or on a cutting board with the flat side of a chef’s knife). Transfer to a large bowl. Add lemon juice and honey. Whisk in 60ml oil, then add chilli and ginger. Season dressing with salt. Let sit while you grill carrots (this will give the chilli and ginger time to infuse into dressing).

Toss carrots and remaining 2 tablespoons oil on a rimmed baking sheet to coat; season with salt. Grill carrots, turning occasionally, until lightly charred in spots and tender, 14–18 minutes. Immediately transfer carrots to bowl with dressing and toss to coat. Taste and season with more salt if needed.

Arrange carrots and avocados on a platter and spoon any dressing left in bowl over. Top with mint.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.