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Roasted Carrot and Avocado Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 30 min
- Servings
- 6.00 serving(s)
Categories
- Salad
Cuisine
- Fusion
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Roasted Carrot and Avocado Salad brings together 1 lb carrot, peeled and cut into two-inch segments (angled if you're feeling fancy), 3 tablespoons olive oil, divided, 1/2 teaspoon ground cumin in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 1 lb carrot, peeled and cut into two-inch segments (angled if you're feeling fancy)
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- coarse salt & freshly ground black pepper
- 1/2 an avocado, pitted and sliced
- 1/2 lemon (juice of)
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Instructions
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 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.
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