Roasted Carrots with Avocado and Feta Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

In this salad, char, spice, and creaminess meld. The key to roasting veggies is to use similarly sized pieces. Spread them evenly on a baking sheet, and roast in a very hot oven until just tender.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living


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.
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