Roasted Carrots with Avocado and Feta Vinaigrette
By Tufgrlz
Rate this recipe
4.5/5
(8 Votes)
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)
Details
Adapted from myrecipes.com
Preparation
Step 1
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.
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