Roasted Carrot And Avocado Salad


From smitten kitchen

Steps


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.
Spread them on a roasting sheet 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.

Ingredients


carrot, olive oil, ground cumin, salt & freshly ground black pepper, avocado, lemon