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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company

Grilled Carrots with Avocado and Mint

Grilled Carrots with Avocado and Mint
Recipe Date:
August 18, 2023
Serving Size:
Cook Time:
Imperial (US)
  • 1 tsp cumin seeds
  • 3 tbsps fresh lemon juice
  • 2 tsps honey
  • 1/4 cup plus 2 tablespoons of Trattore Farms EVOO, Manzanilla or Valencia Orange olive oil
  • 1 serrano chile, thinly sliced
  • 1 piece ginger, peeled, finely grated
  • kosher salt
  • 1 1/2 lbs medium carrots, scrubbed, halved lengthwise, tops trimmed to about 1"
  • 2 avocados, cut into large pieces
  • 1/2 cup mint leaves

Step 1 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.

Step 2 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.

Step 3 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.

Step 4 Arrange avocado and carrots on a platter. Spoon any remaining sauce over, then top with mint. Serve carrots warm or at room temperature.