I am on a total carrot kick. SO I am digging this salad as of late. Bursting with Vitamin A, Beta Carotene and a healthy dose of healthy fat, this is a great side or the perfect lunch.
1 pound carrots, scrubbed or peeled and cut into two-inch segments
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (
Juice of half a lemon
Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and a generous helping of salt and pepper. Spread them on a roasting sheet (lined with parchment works) and roast for about 20 minutes, or until tender and browned. Roasting time varies on thickness of carrots.
Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.
