Roasted Carrots With Avocado
Recipe: #17400
February 16, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Avocado, Carrot, Sunday Dinner, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"A tasty side or salad"
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
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