Shared Plates: September 2017 Contest Winner

Recipe: Zesty Guacamole with Roasted Carrots

Shared Plates: September 2017 Contest Winner

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I love dishes that are visually appealing, fresh and clean. As a result, most of my favorite recipes have a raw component, a cooked component, and fresh herbs are a must. This guacamole and roasted carrots dish certainly ticks the boxes for me and I will confess, that I am slightly obsessed with avocados. I have been making this recipe for a few years now, and it always has a wow factor on the dinner table and yet it is incredibly easy to make.

Zesty Guacamole with Roasted Carrots


110ml olive oil or coconut oil
4 large carrots, quartered lengthways or the lovely heirloom ones which can be left whole
Juice of 1 orange (or two if very small)
3 cardamom pods, lightly crushed
3 star anise
2 tbs of capers
1 or 2 garlic cloves, roughly chopped
1 tsp ground cumin
Juice of 1 or 1/2 lemon
1 bunch cilantro, roughly chopped, with some reserved for garnish
1 or 2 avocados roughly chopped ( not over ripe)
1 jalapeño, seeds removed, chopped (optional)
1 tsp dried chili flakes


Preheat the oven to 370F. Heat the oil in a skillet or frying pan and cook the carrots in batches, 3 min each side until golden. Transfer to a roasting dish and pour over the orange juice, cardamom and star anise. Roast for 10/15 minutes or until tender and caramelized. Cool slightly.

In a food processor, add avocado, crushed garlic, cumin, lemon juice, chopped cilantro, chopped jalapeño (if using) and salt plus about 2 tbs of cold pressed olive oil.

Gently fry the capers in some olive oil for 2 min.

Spread the puree over a serving plate or a board and top with warm carrots, extra cilantro leaves and sprinkle with chili flakes and capers.