Roasted vegetable guacamole – this slight twist on the beloved avocado dip is bursting with lovely charred flavors of sweet caramelized onions, tomatoes and jalapeños, smoky cumin, and bright citrus and floral notes from the lime and cilantro.
As the big game day approaches, I bet guacamole comes to mind more often than anything else, as it’s everyone’s favorite snack, it’s easy to put together, and it’s healthier. This version is a slight deviation from the norm, and is a little bit more involved, but it’s so worth it. My kids devour insane quantities of this guacamole, and always ask me how it’s made. The secret is simply roasting the veggies. Use your oven, or grill the veggies on your bbq – the idea is to bring out their natural sweetness by roasting, and also ad a nice caramelized goodness and a delicate smokiness that contrasts so well with the fresh lime, and floral cilantro aroma.
To me, a good guacamole is all about freshness and texture. I like mine chunky so I can distinctly taste all those nice caramelized bits and pieces of onions, tomatoes or peppers. In lots of dishes, I find that texture plays a crucial role, even if the ingredients are the same. Imagine blending your favorite salad into a smoothie – that’s how I feel about the commercially sold super smooth guacamole, not to mention the taste of stale avocados.
If you’re thinking that roasting the veggies takes away from the freshness, you will be surprised how perfectly well they go with the avocados here. You get plenty of fresh taste from the cilantro, and lime, and you will not miss the crunch of raw onion, or tomato, I guarantee you. I add a bit of raw garlic, and cumin, and it’s really a fiesta in your mouth!
Make a double batch, as this will go quickly. Skip the chips, and serve with grilled shrimp, for even healthier snack. Or, top a chip with a dollop of the guacamole, and add a shrimp for a mini taco appetizer.
If you are expecting a big crowd, and want to plan your time wisely, you might make it in advance, and use this technique for preserving the guacamole fresh, and preventing it from browning.
Here’s a list of some of my favorite snacks or appetizers you can make for the Super Bowl weekend:
Roasted Jerusalem artichokes with feta and garlic dill butter – you won’t miss the regular fries, but if Jerusalem artichokes are hard to find, or if you feel skeptical, make regular fries, using this recipe – they are finger-licking good!
Celeriac fries with dukkah and garlic yogurt dip – one word: addictive!
3 popcorn flavors because popcorn never gets old.
Crab deviled eggs with tarragon and cayenne – delicious, and a little more special than usual.
- 4 avocados
- 1 red onion
- 2 cups cherry tomatoes
- 2 jalapeños
- 2 Tbs olive oil
- 2 garlic cloves pressed
- 4 Tbs freshly squeezed lime juice
- 1/2 cup fresh chopped cilantro
- 1 tsp ground cumin
- salt to taste
Preheat your oven to 400 °F.
Cut the onion into about 8 wedges, and separate them.
Halve the cherry tomatoes, if big, or leave whole.
Place the cherry tomatoes, the onion pieces and the 2 jalapenos on a baking sheet, drizzle with olive oil, and salt, and roast for 40-45 minutes until they are nicely caramelized and char marks appear.
Let the veggies cool to a room temperature, then roughly chop.
Cut the avocados in half, and scoop out the flesh; place in a large bowl and add the lime juice, pressed garlic, cumin, and salt, then mash with a fork slightly, making sure there are still big chunks left.
Add the roasted veggies, and chopped cilantro, and lightly stir.
Taste, and adjust the salt and acidity if needed.