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1
Preheat the oven to 350u00b0F.
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2
Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes.
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3
Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile 1 1/2 teaspoons salt, and 3/4 teaspoon pepper until crushed and pasty. Add the vinegar and 1/4 cup of the olive oil and continue pounding until well mixed. Alternatively, pulse in a blender or food processor until pasty.
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4
Drain the carrots and arrange in a medium roasting pan in a single layer. Spoon the cumin mixture over. Cut the whole orange in half. Arrange the orange halves and 2 of the lemon halves over the carrots, cut sides down. Roast for 25 minutes or until the carrots are golden brown. Transfer the carrots to a platter.
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5
When cool enough to handle, squeeze 2 tablespoons juice each from the roasted orange and lemon into a small bowl. Squeeze in 2 tablespoons from the remaining orange half as well as 2 tablespoons lemon juice from the remaining lemon. Whisk in the remaining 2 tablespoons oil to emulsify. Season with salt and pepper and drizzle over the carrots.
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6
Preheat the oven to 350u00b0F.
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7
Spread the sunflower, pumpkin, and sesame seeds in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and golden, but not golden brown, about 7 minutes. Cool completely.
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8
Arrange the carrots on a serving platter, reserving the accompanying sauce. Put the avocado and then the sprouts on top. Drizzle with the reserved sauce.
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9
Dollop the sour cream over the top, then sprinkle with the seeds. Garnish with flowers if desired. Serve immediately.
