We love roasted veggies and we love avocados. We found a recipe in one of our favorite cookbooks, Jamie Olive at Home, and twisted it a bit to make our own.
1 lb of carrots, peeled
salt & pepper
1 Tbsp olive oil
Sprig or two fresh thyme or pinch dried
Couple cloves garlic
1 orange & 1 lemon, sliced in half
Splash of sweet vinegar
1-2 pieces crusty bread
Par-boil the carrots in salted, boiling water for 10 minutes. Remove and season with salt and pepper.
Preheat oven to 350. Mix olive oil, thyme and garlic. Massage into carrots. Put on a parchment lined baking sheet. Place orange and lemon cut sides down on baking sheet. Bake for 20 minutes.
Put carrots in a dish. Squeeze juice from orange and lemon over the carrots. Add a splash of vinegar. We like fig right now. Another fruity, sweet vinegar will do just fine. Tear up the bread and toss into the salad.