medium garlic cloves, smashed and peeled
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
½ teaspoon crumbled red pepper flakes
3 tablespoons extra virgin olive oil
10 carrots, unpeeled, ½
inch of the green tops left on
juice from 1 lemon
1-2 tablespoons cilantro
the oven to 400° F. Mince the garlic and add it
to a large mixing bowl with the cumin, coriander, chilies,
and 1/4 cup of the olive oil and stir well, then add
the carrots and toss well so they’re coated with
the oil and spices. Sprinkle on a healthy pinch of salt.
Cut the carrots in half, both lengthwise and across.
Put the carrots in a large shallow baking dish in one
layer. Scrape out the extra garlic, spices, and oil
from the bowl and spread evenly on top of the carrots.
Pour ¼ cup water into an empty spot in the casserole.
Cover the dish tightly with foil and put it in the oven.
Cook the carrots for 25 minutes. Take off the foil and
keep cooking until the carrots are lightly browned,
and about as tender and creamy as avocado flesh, but
not so soft that they threaten to fall apart, about
35 minutes more. While the carrots are roasting, peel
and cut up the orange and avocado. When the carrots
are done, take the dish out of the oven and let it sit
until the carrots have cooled a bit but are still warm.
Put the avocado and orange slices in a large mixing
bowl and add the lemon juice. Add the carrots. Make
sure to scrape out and add all the garlicky spices left
in the baking dish. Top with the cilantro and serve