Roasted Carrots with Avocado and Feta Vinaigrette

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)

Preparation

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. 2. Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.
3. 3. Arrange carrots and avocado on a serving platter. Drizzle with vinaigrette. Sprinkle with cilantro and pepitas.