Roasted Carrots & Avocado with Cilantro Dressing & Cumin Seeds
Author: Ordinary Vegan
Serves: 4
- 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
- Heat the oven to 425 F
- Peel the carrots and cut into french-fry shapes about one-half inch thick pieces.
- Toss lightly with a little olive oil to coat. Add the cumin seeds, salt & pepper and toss.
- Spread the carrots onto a baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally.
- Place the carrots (hot or cooled) in a large bowl and toss with lemon juice and cilantro.
- Peel and seed avocado. Cut into same size shapes of the carrots and toss with the carrots.
- Taste and adjust seasonings. Chill or eat warm.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/roasted-carrots-avocado/
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