GRILLED CARROTS WITH AVOCADO AND MINT

Add something a little extra the next time you make grilled carrots!

Makes: Family Size Serving   |    Preparation Time: 5-10 minutes

Ingredients

• 1 tsp. cumin seeds
• 3 tsp. Honey
• 3. Tbsp. fresh lemon juice
• ¼ cup plus 2 tbsp of La Panza Extra Virgin Olive Oil
• 1 1’ piece of ginger peeled and finely grated
• 1 serrano chile, thinly slice
• Kosher salt
• 2 avocados cut into large pieces
• 1 ½ lb of medium carrots halved lengthwise and tops trimmed
• ½ mint leaves

Instructions

1. Prepare the grill for medium heat and toast cumin seeds in a skillet tossing often and until fragrant- approximately 2 minutes. Then let cool.
2. Coarsely crush cumin seeds in a mortar and pestle or using the flat side of a chef’s knife and then transfer to a large bowl. Add honey and lemon juice. Add in ¼ cup of La Panza EVOO until combined, then stir in ginger and chile and season with salt. Let sit until ready to serve.
3. Toss the carrots with the remaining 2 Tbsp. of La Panza EVOO on a rimmed baking sheet and season with salt. Grill the carrots, turning them occasionally until they are tender and charred in some spots- approximately 14-18 minutes. Transfer carrots to the bowl containing the sauce. Toss carrots to coat and season with salt.
4. Arrange the avocado and carrots onto a platter and spoon any leftover sauce overtop. Then add mint. Serve carrots at room temperature or warm.
5. Enjoy!