Sweet carrots

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!

Roasted Carrots 

Heavily inspired by Smitten Kitchen

1 lb carrots (5 medium or 4 large)
olive oil
cumin
flaked sea salt, like Maldon
ground pepper

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.

Thanks, cupcakes, and an award!

Spring break has been a mishmosh of carrot cake testing (the best carrot cupcake recipe is at the bottom of the post!) and college rejections. Despite all the bits of happiness, I feel lucky because I have a great support system and lot of love surrounding me. As corny as this all sounds, I'm very, very thankful.

So, to the few bloggers who have written me kind emails and left sweet messages, thank you, thank you, thank you. Your words mean the world to me.

And tada! My first blog award. Thank you, Irene!