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)

1 Rating
1 Review

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

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Roasted Carrots with Avocado and Feta Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Roasted Carrots with Avocado and Feta Vinaigrette

Account

Roasted Carrots with Avocado and Feta Vinaigrette

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Roasted Carrots with Avocado and Feta Vinaigrette