Roasted carrots with avocado is colorful, bright and refreshing --- and did we mention delicious and dietetic, too?

Colorful, bright and refreshing, this is a great summer dish that you can make ahead of time. Huckleberry in Santa Monica was happy to share its recipe, so you can make the dish at home.

HUCKLEBERRY'S ROASTED CARROTS WITH AVOCADO

45 minutes, plus cooling time.

Serves 4 to 6

• 1 1/2 pounds carrots

• Olive oil

• 1 tablespoon cumin seeds

• Salt and pepper

• 1/4 cup lemon juice, more to taste

• 1/2 bunch cilantro, leaves chopped

• 1 large avocado

Heat the oven to 425 degrees.

Peel the carrots and cut into one-half-inch-thick pieces. Toss with just enough olive oil to lightly coat, along with the cumin seeds, a generous one-fourth teaspoon salt and one-fourth teaspoon pepper, or to taste.

Spread the carrots onto a rimmed baking sheet and roast until the carrots are tender and golden brown, about 30 minutes, tossing occasionally for even coloring. Remove from heat and cool.

Place the cooled carrots in a large bowl and toss with the lemon juice and cilantro. Peel, seed and dice the avocado and toss with the carrots. Taste and adjust the seasonings and flavorings as desired. Chill completely before serving.

EACH OF 6 SERVINGS

Calories 168

Protein 2 g

Carbohydrates 15 g

Fiber 6 g

Fat 12 g

Saturated fat 2 g

Cholesterol 0

Sugar 5 g

Sodium 173 mg

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