Roasted Carrot, Orange And Avocado Salad

1. 1

   Preheat the oven to 350F.

2. 2

   Trim the carrots and put them in a bowl.

3. 3

   Toast the coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 3 minutes; take care not to burn them.

4. 4

   Let cool, then coarsely crush the seeds with a mortar and pestle or under a heavy skillet.

5. 5

   Add the toasted spices to the carrots, along with the thyme, garlic, a drizzle of olive oil, and a pinch of salt, and toss well with your hands.

6. 6

   Transfer the carrots to a baking dish and roast for 20 to 25 minutes, until tender and lightly browned.

7. 7

   Set aside.

* Per serving · 4 servings · Values may vary.

No additional tips available.