Roasted Carrots and Avocado Salad

Ingredients:
4 large carrots, cut lengthwise into quarters
1 avocado
1 small handful pumpkin seeds
1/2 cup broccoli sprouts
1 head of escarole (or other salad green, like romaine or spinach)
2 Tbsp. olive oil
Juice of 1 lemon
1 Tbsp. cumin
1 teaspoon red pepper flakes
Sea salt and fresh black pepper to taste



Directions:

1.) Preheat oven to 375.  Cut carrots lengthwise and place in a mixing bowl.  Add 1/2 – 1 Tbsp. olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated.

2.) Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned.  Give carrots a stir halfway through.

3.) While carrots cook, wash greens, slice avocado thinly, toast pumpkin seeds (if you like, I kept mine raw).

4.) Prepare simple lemon dressing by mixing lemon juice with 1 Tbsp olive oil and salt and pepper to taste.

5.) Remove carrots from oven, assemble salad and dress.

Enjoy!