Roasted Carrots with Avocado a la Huckleberry
From the recipe box of travel writer Carole Terwilliger Meyers.
I go out of my way when I’m in Los Angeles to have lunch at Huckleberry Bakery & Cafe in Santa Monica. Though I adore everything I’ve eaten there, I can’t get enough of their roasted carrots with avocado. Recently I managing to find the recipe on the internet, and so I raced to test it out at home. I’ve made a few small alterations, but mostly it is the same delicious dish. Though this amount should easily serve four, just two people are capable of devouring it. The dish goes particularly well with a simple main course, such as steak or roasted chicken. I put my husband to work peeling the carrots, and he claims “it was fun.”
2 pounds carrots
Peel and cut into ½-inch-thick pieces, each about 2-3 inches long. Spread out on a rimmed baking sheet.
1 Tbl. smashed cumin seeds (sometimes I use a mortar and pestle, and sometimes I crush them between two soup spoons–the idea is to release the fragrance and flavor)
salt and pepper to taste (I omit the salt, and they still taste great)
425 degrees, 35 minutes or until tender and golden brown. Cool. Remove carrots to a serving plate.
¼ cup lemon juice
a fistful of cilantro, remove stems and chop leaves
1 large avocado, cut in small pieces
Mix gently in a bowl. Spoon over the carrots. Serve at room temperature or chilled.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)