Roasted Carrot, Orange And Avocado Salad

• 2 bunches (about 1 pound) baby carrots
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon fennel seeds
• 1 sprig thyme
• 1 clove garlic, crushed
• olive oil
• salt
• 2 -3 navel oranges
• 2 avocados
• 3 sprigs cilantro
• juice of 1 lime, or to taste
• olive oil
• fleur de sel
• Piment d'Espelette

1. Preheat the oven to 350F.
2. Trim the carrots and put them in a bowl.
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. Let cool, then coarsely crush the seeds with a mortar and pestle or under a heavy skillet.
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. Transfer the carrots to a baking dish and roast for 20 to 25 minutes, until tender and lightly browned.
7. Set aside.

bunches, coriander seeds, fennel seeds, thyme, clove garlic, olive oil, salt, oranges, avocados, cilantro, lime, olive oil, fleur de sel, piment despelette

Taken from www.foodrepublic.com/recipes/roasted-carrot-orange-and-avocado-salad-recipe/ (may not work)