I could talk about decadent hazelnut chocolate cakes I made a week ago, or wax poetry on a delicate strawberry cornmeal loaf, or ramble on about moist and soft pumpkin cookies. I will do all of those things, but not before I talk about these roasted carrots I made for lunch yesterday and today.
Not unlike a well roasted sweet potato fries, after a trip in the oven, these carrots turn sweet and tender. With creamy avocado and a sharp dressing, these carrots are light but very satisfying.
Enjoy your sunny weekend!
Heavily inspired by Smitten Kitchen1 lb carrots (5 medium or 4 large)
flaked sea salt, like Maldon
Slice the carrots in half, vertically, and chop them into 2 inch segments. In bowl, toss the carrots with two or three tablespoons of oil and two generous pinches of cumin. On a lined baking sheet, scatter the carrots around. Sprinkle liberally with salt and pepper.
Bake for 30-45 minutes. Flip the carrots around the 15 minute mark.
To serve: slice a ripe avocado. Create a dressing with lime juice, olive oil, and salt. Place the roasted carrots and sliced avocado on a long platter. Drizzle with dressing and enjoy.