This delicious side dish hits all the right notes with sweet roasted carrots, creamy avocado and a tangy citrus cumin dressing!
Preheat oven to 425 degrees F. And line a baking pan with parchment paper.
Cut carrots in half width-wise. Then slice in half one or two times depending on how thick the carrot is. You want the carrots to be 1/4-1/2 inch thick.
Place carrots on the pan. Drizzle with olive oil, enough to coat. Sprinkle with salt and pepper and cumin seeds to evenly coat.
Bake for about 45 min. Flip the carrots around halfway through to make sure they cook evenly.
While the carrots are baking, Cut your avocados into medium sized chunks. Then chop up the parsley and mix it with the lemon juice.
When the carrots are tender and golden, remove from the oven and allow to cool.
Add the cooled carrots to a large bowl and toss with lemon and parsley, then add in avocado. Stir gently as not to smash the avocado and serve cool.
I like tons of lemon juice so I sometimes add another 1/4 cup. Also, if your parsley leaves are very firm, soak them in lemon juice for a little while before mixing with carrots so they can soften. If your parsley is very soft, you can toss the carrots, lemon and parsley one at a time.