SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Assorted Roasted Carrots with Avocado and Feta Vinaigrette
| Assorted Roasted Carrots with Avocado and Feta Vinaigrette | Print |
Recipe By: Alice Morrow
Assorted Roasted Carrots with Avocado and Feta Vinaigrette
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
- Preheat oven 500. Toss carrots with honey and 2 T. of olive oil.
- Sprinkle carrots with kosher salt, cumin, black pepper, and red pepper flakes. Toss to coat all sides of the carrots.
- Place carrots on baking pan sprayed with PAM. Bake 15-20 minutes or until tender, stirring halfway through.
- Stir together shallot and vinegar. Season with salt and pepper to taste.
- Stir in remaining 2 T. olive oil and crumbled cheese.
- Arrange carrots and avocados on serving platter.
- Drizzle with vinaigrette.
- Sprinkle with cilantro or parsley.
Related Posts
