Roasted Carrots with Avocado and Feta Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 pounds small carrots in assorted colors

1 tablespoon sorghum syrup or honey

4 tablespoons extra virgin olive oil, divided

1 teaspoon kosher salt

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried crushed red pepper

1 shallot, minced

2 tablespoons red wine vinegar

2 ounces feta, blue, or goat cheese, crumbled

1 medium-size ripe avocado, sliced

2 tablespoons fresh cilantro leaves

1 tablespoon roasted, salted, and shelled pepitas (pumpkin seeds)

Directions:

1. Preheat oven to 500°. Toss carrots with sorghum and 2 Tbsp. olive oil. Sprinkle with kosher salt and next 3 ingredients; toss to coat. Place carrots in a lightly greased jelly-roll pan. Bake 15 to 20 minutes or until tender, stirring halfway through.
2. Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.
3. Arrange carrots and avocado on a serving platter. Drizzle with vinaigrette. Sprinkle with cilantro and pepitas.

By RecipeOfHealth.com