Baked carrots with avocado and orange
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 194, total fat 13 G., saturated fats 2 G., proteins 2 G., carbohydrates 20 G., fiber 7 G., cholesterol 0 mg, sodium 280 mg, sugar 11 G.
Calories 194, total fat 13 G., saturated fats 2 G., proteins 2 G., carbohydrates 20 G., fiber 7 G., cholesterol 0 mg, sodium 280 mg, sugar 11 G.
Baked carrots with avocado and orange - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g young carrots, tops trimmed
- 1 orange, divided into segments
- 1/2 avocado, cut into cubes
- 1/2 tsp coriander seeds
- 3 tbsp. l. olive oil
We recommend
Cooking the dish according to the recipe:
- Toss the carrots with olive oil and coriander seeds. Place on a baking sheet and season with salt and pepper.
Bake at 210°C, stirring once, for 25-30 minutes. Top with avocado slices, orange slices, and a little juice.
Season with salt and pepper.
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