Assorted Roasted Carrots with Avocado and Feta Vinaigrette

Assorted Roasted Carrots with Avocado and Feta Vinaigrette

Assorted Roasted Carrots with Avocado and Feta Vinaigrette
 
Assorted Roasted Carrots with Avocado and Feta Vinaigrette
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Ingredients
  • 2 lbs. assorted colored, small carrots (try to get the same size, to roast evenly)
  • 1 T. honey
  • 4 T. extra virgin olive oil, divided
  • 1 t. ground cumin
  • Kosher salt, fresh black pepper
  • ½ t. dried crushed red pepper flakes, or more
  • 1 shallot, minced
  • 3 T. red wine vinegar
  • 2 oz. feta, blue or goat cheese, crumbled
  • 1 medium ripe avocado, sliced
  • 2 T. fresh cilantro or parsley leaves

Instructions
  1. Preheat oven 500. Toss carrots with honey and 2 T. of olive oil.
  2. Sprinkle carrots with kosher salt, cumin, black pepper, and red pepper flakes. Toss to coat all sides of the carrots.
  3. Place carrots on baking pan sprayed with PAM. Bake 15-20 minutes or until tender, stirring halfway through.
  4. Stir together shallot and vinegar. Season with salt and pepper to taste.
  5. Stir in remaining 2 T. olive oil and crumbled cheese.
  6. Arrange carrots and avocados on serving platter.
  7. Drizzle with vinaigrette.
  8. Sprinkle with cilantro or parsley.

 

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