Roasted Carrot and Avocado Salad
Inspired by The Spotted Pig
1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and freshly ground black pepper
1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)
Juice of half a lemon
Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.)
Spread them on a roasting sheet (I lined ours with foil because despite having a dishwasher these days, old must-create-fewer-dishes-at-all-times habits die hard) and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
Finish the salad: 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.
Roasted Carrot and Avocado Salad.