Sunday, September 16, 2012

roasted carrot & avocado salad

i know that everyone sort of hates taking out the garbage.
but i really really hated it for a really long time.
at my old place, my condo's garbage bins were
a whole trek up these winding stairs.
needless to say, i avoided it at all costs,
letting the garbage pile up until the very last minute.
as you might imagine, that made the trek all the worse.
i dreaded it more than maybe anything else in the world. ha.
my new place has a garbage shoot like 15 feet from my apartment.
it's amazing. it's like taking out the garbage is my new favorite hobby.
recipe via smitten kitchen
1 pound carrots, peeled and cut into two-inch segments
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
coarse salt and freshly ground black pepper
1 avocado, pitted and sliced
juice of half a lemon
1. preheat your oven to 400 degrees.
2. 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.

3. spread them on a roasting sheet and roast for about 20 minutes,
or until tender and browned. roasting time will vary depending
on the thickness of your carrots. the thicker chunks took almost 30 mins.

**err on the side of under cooking your carrots.
this salad is great with a little bit of a crunch,
especially against the super soft avocado.

4. arrange carrots 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.

5. eat immediately & enjoy!

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