Roasted Carrot and Avocado Panzanella

Sourdough bread, cut or torn into bite-size pieces
Olive oil
Salt and pepper
1-1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds crushed
2 teaspoons cumin seeds
1 orange cut into wedges
1 lemon halved
Apple cider vinegar
1-1/2 tablespoons dijon mustard
2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups sliced Belgian endive

Preheat the oven to 375°F. On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

In a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix.

Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.

In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature.

Original recipe found on The Oregonian OregonLive, with some modifications