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Chili-Roasted Carrots with Avocado-Cilantro Dressing

Parve Parve
6 Servings Serving Icon
50 Minutes Preferences Icon


Prepare the Carrots

1. Preheat oven to 400 degrees Fahrenheit. Prepare a sheet pan lined with Gefen Parchment Paper. If using medium-large carrots, scrub, cut in half lengthwise and cut each half in two to three pieces depending on the thickness, ensuring the pieces are all similar in size and thickness. Place carrots in a large bowl; add olive oil and chili powder. Mix well until well-coated.
2. If using the baby carrot bunches with tops, cut tops, leaving one to two inches of green tops, scrub carrots and dry with a paper towel. Rub with olive oil, sprinkle with salt and chili powder.
3. Arrange carrots in a single layer on the sheet pan. Bake for 30 minutes or until tender.


For the tops of the carrots not to crisp, wrap each top with a small piece of foil for roasting. Let cool and remove the foil.

Prepare the Dressing

1. Place the avocado-cilantro dressing ingredients into the food processor or blender. Blend until smooth and creamy. Store in the refrigerator.
2. Serve roasted carrots warm and top with dressing. Serve alongside Blackened Salmon and Southwestern Salad.


Photography by Heather Winters


Pesach program by Leah Reiss and Dov Osina of Regal Retreats