ROASTED CARROT, ZUCCHNI, AND AVOCADO SALAD
Inspired by Smitten Kitchen
There are so many vegetables - so fresh, so cheap, such endless possibilities. I’ve been seeing a lot of roasted carrot recipes online lately, so I decided to try one out but added some zucchini to the mix.
1 pound carrots, scrubbed or peeled and cut into two-inch segments
1 pound zucchini, scrubbed and cut into two-inch segments
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
Pinch of sugar
1. Preheat your oven to 400 degrees.
2. Toss the carrots and zucchini in a medium bowl with two tablespoons of olive oil, cumin and as generous of a helping of salt and pepper as you like.
3. Spread vegetables on a roasting sheet and roast for about 20 minutes, or until tender and browned. About half way through roasting, sprinkle veggies with a tiny bit of sugar. Roasting time will depend on your oven and the thickness of your vegetables.
4. Arrange vegetables in bowl with slices of avocado on top. Drizzle with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if needed. Eat while hot.