October 13, 2011

Roasted Carrot, Red Pepper, and Avocado Salad.

Autumn is here.  The days are growing shorter.  The temperatures are dropping.  I am inspired to turn on my oven; after a wonderful summer of garden greens, heirloom tomatos, snap peas and broccoli, which require absolutely no cooking...just pick and eat.

Not wanting to give up on summer completely, I figured out a way to keep the taste of sunshine in our salad, while blending in some warmth of falls changing colors.

Roasted Carrot, Red Pepper & Avocado Salad.

6-8 garden grown carrots (the kind still covered in dirt), cut into two-inch pieces
1 red pepper, sliced thin
A bit of olive oil
A couple few dashes of ground cumin
Coarse salt and freshly ground black pepper
1 avocado, pitted and sliced
Juice of half a lemon

Preheat your oven to 400 degrees. Toss the carrots with a bit of olive oil, cumin and as generous of a helping of salt and pepper as you like.

Spread carrots on a cookie sheet or roasting pan and bake for 10 minutes. Add red pepper slices, mix and bake for 10-15 more minutes, or until the carrots are tender.

Once the carrots and peppers are roasted, toss them with avocado, lemon juice and some more salt and pepper.

Eat right way.