roasted carrot and avocado salad

INGREDIENTS

• 1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• 1/2 an avocado, pitted and sliced (we had a mega-’cado and only used 1/4 of it)
• Juice of half a lemon