Roasted Carrots with Avocado and Feta Vinaigrette

Name: Roasted Carrots with Avocado and Feta Vinaigrette
Yield: Makes 4 servings
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; ½ teaspoon freshly ground black pepper; ¼ 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)

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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.

By Vanessa McNeil Rocchio

Recipe by Southern Living March 2013

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Roasted Carrots with Avocado and Feta Vinaigrette

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Roasted Carrots with Avocado and Feta Vinaigrette

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Reviews (1)

All Reviews for Roasted Carrots with Avocado and Feta Vinaigrette