Roasted Carrots & Avocado with Cilantro Dressing & Cumin Seeds
 
Prep time
Cook time
Total time
 
When you feel like snacking - this is better than french fries!
Author:
Serves: 4
Ingredients
  • 1½ pounds carrots (about 5 large)
  • 1 large avocado
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cumin seeds
  • ¼ cup lemon juice
  • ¼ cup chopped cilantro
Instructions
  1. Heat the oven to 425 F
  2. Peel the carrots and cut into french-fry shapes about one-half inch thick pieces.
  3. Toss lightly with a little olive oil to coat. Add the cumin seeds, salt & pepper and toss.
  4. Spread the carrots onto a baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally.
  5. Place the carrots (hot or cooled) in a large bowl and toss with lemon juice and cilantro.
  6. Peel and seed avocado. Cut into same size shapes of the carrots and toss with the carrots.
  7. Taste and adjust seasonings. Chill or eat warm.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roasted-carrots-avocado/