Roasted Carrot and Avocado Salad


1 pound carrots or parsnips, scrubbed or peeled and cut into two-inch  segments

3 T olive oil divided

1/4 tsp ground cumin

Coarse Salt and freshly ground Black Pepper

1/2 an avocado pitted and sliced

Juice of 1/2 a lemon


Roast the Carrots:

Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.

Spread them on a roasting sheet (can line with foil or parchment) 
and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Heftier chunks can take over 30 minutes.

Finish the salad: Once the carrots are roasted, arrange them on a
serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

Saturday’s WOD:
Light Kalsu
100 Thrusters Wt: 43kg, 30kg
On the minute every minute perform three burpees.

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