This post is totally misleading. Anyone visiting my blog for the first time would be under the impression that I’m one of those smart, grown-up types that eats a plate of vegetables for lunch on a regular basis, instead of the grilled cheese that is so often in its place. They would have no idea that every time there’s cake in my house I will rationalize eating it for breakfast. (Eggs! Milk! Healthy ingredients!) They might even suspect that I’m one of those people that gets up early on Saturday morning to get the best produce at the farmers market, when really I sleep in late and swear I’ll be at the market next weekend.
But hey, every now and then I get my shit together, roast some veggies, and love every second of eating them. I feel superior to everyone around me for approximately 4 hours, until I open the fridge to make dinner and realize that the only vegetables I currently have on hand are limp celery and pickled jalapenos. But those 4 hours were totally amazing.
This dish is so easy, and on the few occasions that I do go to the grocery store and buy fresh foods, these are items that always make it in my cart. With the sweet roasted carrots paired with the cool avocado and spicy curry powder, you love eating a plate of vegetables, and not just because you feel like a real adult for a few hours.
So hey, roast some carrots. Slice an avocado. Feel superior to everyone else. It’s totally cool.
Curry Roasted Carrot & Avocado Salad
1 small bunch of carrots (about 6-8 carrots)
3 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon lime juice
Preheat the oven to 400 degrees F.
Peel carrots and remove the tops, then lay flat on a baking sheet lined with aluminum foil. Whisk together 2 tablespoons of the olive oil and the curry powder and drizzle over the carrots. Sprinkle with salt and pepper and toss the carrots to coat evenly.
Bake in the oven for about 20 minutes, or until they are tender and beginning to brown. Remove from the oven and allow to cool slightly.
Meanwhile, peel, pit, and slice the avocado. Layer the avocado and carrots together on the plate. Whisk together the remaining tablespoon of olive oil and the lime juice. Drizzle over the salad and season with additional salt and pepper to taste. Serve immediately.