Lunchbreak: Chef Brooke Williamson makes coconut roasted heirloom carrots with avocado

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Brooke Williamson


Coconut Roasted Heirloom Carrots with Avocado

9 carrots, purple, yellow, and orange heirloom carrots 3 of each varietal, scrubbed, not peeled cut in half lengthwise sous vide with butter and salt at 185 degrees for 45 minutes in a water bath. However, if you do not have a sous vide machine you can simmer your carrots in water for about 5 minutes (depending on size of carrots, you still want a “bite” to them) and then pan saute them to get a bit of color on them. Brooke is also adding a few peas to her dish today, also quickly sauteed in the pan.

1 1/2 avocados quartered and peeled

3 Tablespoons coconut oil

pinch sea salt

Char the carrots and avocado in the coconut oil until brown and finish with sea salt and a squeeze of lime

Peas - as many as you would like


Pickled Mustard Seed Vinaigrette

1/8 cup red wine vinegar

2 Tablespoons mustard seed

2 Tablespoon honey

1 Tablespoon olive oil

1 teaspoon shallot

Simmer the mustard seeds with honey and season with sea salt for 10 minutes, let cool and whisk in shallot and olive oil


Serrano Chili and Nettle Puree

1 serrano chili, roasted, peeled, and seeded

1/2 cup of blanched nettles

1/4 cup water

juice of 1 lime

salt to taste

1 teaspoon minced shallot

Blend all ingredients and strain


To Plate

Smear the chili and nettle puree on the plate, top with carrots and avocado, and dress with vinaigrette

Serves 6