Roasted Carrot and Avocado Salad
Ingredients
2lb carrots, scrubbed or peeled and cut into two-inch segments (angled if youre feeling fancy)
3 tablespoons olive oil
1/4 teaspoon ground cumin (can be a bit more)
Coarse salt and freshly ground black pepper
2 avocados, pitted and sliced
Juice of half a lemon (optional)
Instructions
Roast the carrots: Preheat your oven to 400 degrees.
Toss the carrot chunks in a medium bowl with the olive oil, cumin and as generous of a helping of salt and pepper as you like.
Spread them on a roasting sheet and roast for about 25 minutes, or until tender and browned.
Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top.
Drizzle the salad with lemon juice (optional) and extra salt and pepper, if it needs it.
Eat immediately.