I was SO excited to watch the first Michigan football game of the season yesterday! And while I thought about making some tailgate food for myself, in the end ... all my beautiful fresh veggies won me over. The other day, Kyle showed me this recipe from Smitten Kitchen for roasted carrot and avocado salad, and ... I wanted it!
First, I took my beautiful carrots and scrubbed them clean ... and then I peeled them because they were still kinda dirty.I chopped them up into 1-2 inch segments and threw them in this pretty red bowl.
Then, tossed them with olive oil, cumin, salt and pepper...
Preheated the oven to 400* and threw them on a foil-lined baking sheet. Okay, this is actually a roasting pan. But you know ... whatevs.
Around 35 minutes later, they looked all pretty and tasty and browned, like this!
I put the carrots in a bowl, sliced half an avocado and threw it on top ... then cut a lemon in half and squeezed it over the carrots and avocado. Drizzled with more olive oil, threw a little more salt and pepper on top ...
... and, ta da! DELICIOUSNESS! This was really, really, really good.
The flavors were really interesting - I don't think I've ever had avocado and carrots together before. YUM. My only regret was that I didn't get more carrots from the farmer's market. They're all gone now!