What’s Up Doc? (Roasted Carrots with Avocado Salad)

1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds toasted and cooled or ground cumin
1 1/2 teaspoons coriander seeds toasted and cooled, ground coriander instead
2 teaspoon fresh thyme leaves
1 teaspoon coarse or kosher salt plus more to taste
Red chile flakes to taste
Freshly ground black pepper to taste
4 garlic cloves minced or pressed
1 tablespoon red wine vinegar
1/4 cup olive oil
3 pounds thin-to-medium carrots scrubbed, not peeled; mixed colors if possible
1 -2 oranges cut into segments, reserve 1/2 of an orange uncut for the dressing (segments optional)
1/4-1/3 cup cilantro leaves optional

2 tablespoons olive oil
2 tablespoons orange juice from about 1/4 orange
2 tablespoons lemon juice from about 1/2 lemon
1 large or 2 medium firm-ripe avocados cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts other sprouts or light salad greens of your choice
1/4 cup plain non-fat or 2% Greek yogurt or sour cream
2 tablespoons roasted hulled pumpkin seeds sunflower seeds, toasted sesame seeds or a mix thereof

Heat oven to 400 degrees F.
Cover 1 large baking sheet or shallow roasting pan with foil. Pour 1/4 cup water in bottom of pan
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground or using an electric spice grinder or small food processor to do the same.
If using ground spices, combine them in the bottom of a bowl large enough to fit carrots.
In bottom of bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat evenly.
Spread carrots in prepared pan, drizzle with extra marinadeand cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for additional 35 minutes, until the carrots are lightly browned and tender but not falling apart.
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small bowl with salt and pepper.
When carrots are done, scatter with avocado, sprouts or greens of choice and orange segments then drizzle with citrus dressing
Dollop yogurt or sour cream over the top and sprinkle with seeds.
Enjoy!