When I saw these carrots I just knew they were destined to be a leading lady, respected and loved at the top of an Easter dish. So I picked them up, in all their dirt covered glory and got to scheming. Thats when I dreamed up this beautifully layered fit for Easter or any spring table side: the carrots as the main star, yes, but with a company of fantastic support to make them shine.
At the base is a creamy cauliflower mash. I boil the florets until they’re completely tender, then make sure to let the steam cook off before adding anything else. That step matters. If you skip it, the mash turns watery fast (learn from my mistakes). From there it’s butter, a little heavy cream, and a good amount of Parmigiano Reggiano. I mean this is a holiday side, so yes it is gonna have some heavy cream and butter – ultimately you’re eating cauliflower so the balancing game of healthy vs unhealthy remains in tact. The parmesan does most of the heavy lifting here flavor wise though. It adds salt, depth, and that slightly nutty finish that keeps the mash from tasting flat. You can go smooth with an immersion blender (what I used) or keep it slightly rustic with a masher. I like it somewhere in between.
The carrots and purple spring onions roast together at a higher heat so they caramelize instead of steam. I split the onions lengthwise so the cut side can brown against the pan. Don’t overcrowd them. You want those blistered edges. Just olive oil, salt, and pepper. Nothing complicated.
The green sauce is what pulls it forward into spring. It’s one whole avocado blended with a lot of spinach, dill, parsley, lemon juice, Dijon, a touch of honey, and water to thin it out. It’s bright but not sharp which makes this sauce honestly chuggable. The Dijon adds structure, the honey softens the lemon, and the herbs keep it from tasting heavy. It’s not guacamole. It’s more fluid and more layered. And omg is it good.
When you plate it, spread the green sauce first. It acts like both color and moisture underneath everything. The cauliflower mash goes in the center, then the roasted vegetables get stacked on top. Finish with cracked black pepper and a light drizzle of hot honey. The hot honey isn’t mandatory by the way but I don’t know, it really works and I highly recommend it. The sweetness plays against the parmesan and the lemon in a way that makes the whole thing feel intentional.
If you’re making this ahead, the mash reheats well with a splash of cream. The sauce is definitely best fresh but, if it’s gotta, can sit for a few hours with plastic wrap pressed directly onto the surface (because, avocado).
This is a side dish, but it eats like more than that. It has fat, acid, sweetness, salt, and texture. It’s soft and creamy underneath, caramelized on top, and bright around the edges. My husband almost said “Michelin star quality”. And honestly, it’s one of those plates that makes vegetables feel like the main event. Even if it’s a side.
Oven Roasted Carrot with a Garlicky Cauliflower Mash and a Creamy Avocado Spinach Herb Sauce
Equipment
- Large baking sheet
- Parchment paper (optional)
- Large pot with lid
- Colander
- Food processor or high-speed blender
- Potato masher or immersion blender
- Small saucepan (optional for reheating mash)
- Knife and cutting board
Ingredients
Roasted Carrots & Spring Onions
- 1 lb small carrots tops trimmed but stems left slightly intact
- 4 purple spring onions split lengthwise
- 2 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp freshly cracked black pepper
Creamy Cauliflower Mash
- 1 large head cauliflower cut into florets
- 4 garlic cloves
- 2 tbsp butter
- ¼ cup heavy cream more as needed
- ½ cup freshly grated Parmigiano Reggiano
- ¾ tsp salt or to taste
Avocado Spinach Herb Sauce
- 1 ripe avocado
- 2 packed cups fresh spinach
- 1/2 cup fresh dill
- 1/2 cup fresh parsley
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp water to thin
- ½ tsp salt or to taste
Finishing
- Freshly cracked black pepper
- Hot honey for drizzling
Instructions
Roast the Vegetables
- Preheat oven to 425°F.
- Place carrots and halved spring onions on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat evenly.
- Arrange carrots cut-side down if possible and onions flat against the pan for better caramelization.
- Roast for 25–35 minutes, until carrots are tender and lightly blistered and onions are soft with browned edges.
Make the Cauliflower Mash
- Bring a large pot of salted water to a boil. Add cauliflower florets and garlic cloves.
- Boil 12–15 minutes, until very fork-tender. Drain thoroughly.
- Return cauliflower to the hot pot and allow excess steam to evaporate for 2–3 minutes.
- Add butter, heavy cream, parmesan, salt, and pepper.
- Mash with a potato masher for rustic texture, or blend with an immersion blender for smoother consistency. Adjust cream or seasoning as needed.
Make the Avocado Spinach Herb Sauce
- In a food processor or blender, combine avocado, spinach, dill, parsley, lemon juice, Dijon, honey, salt, and 2 tbsp water.
- Blend until completely smooth and vibrant green.
- Add additional water 1 tablespoon at a time until you reach a spoonable, silky sauce consistency. Taste and adjust salt or lemon if needed.
Assemble
- Spoon the avocado herb sauce onto a serving plate and spread into a wide circle.
- Add a generous layer of cauliflower mash in the center.
- Arrange roasted carrots and spring onions on top.
- Finish with cracked black pepper and a light drizzle of hot honey.
- Serve warm.
Notes
The herb sauce is best made fresh but can be stored up to 24 hours with plastic wrap pressed directly against the surface to prevent browning.
This dish works beautifully as an Easter side or as a vegetarian centerpiece when served in a larger portion.