Roasted Carrots With Avocado

5
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"A tasty side or salad"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (227 g)
  • Calories 149.3
  • Total Fat - 7.4 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 268.5 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 7.5 g
  • Sugars - 8.7 g
  • Protein - 2.7 g
  • Calcium - 76.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 20.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 425F

Step 2

Peel the carrots and cut into 1/2" thick pieces. Toss with just enough oil to coat (you may not need the full amount) along with the cumin seeds, salt, and pepper.

Step 3

Spread the carrots on a rimmed baking sheet and roast until the carrots are tender and golden brown, about 30 minutes. Remove from heat and cool.

Step 4

Place cooled carrots in a large bowl and toss with the lemon juice and cilantro. Peel, seed, and dice the avocado and toss with the carrots. Taste and adjust seasonings as desired. Chill completely before serving.

Tips & Variations


No special items needed.

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