Roasted Carrots With Avocado And Feta Vinaigrette

• 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)

1. Preheat oven to 500u0b0. 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. Stir together shallot and vinegar. Add salt and pepper to taste. Stir in remaining 2 Tbsp. olive oil; stir in feta.
3. Arrange carrots and avocado on a serving platter. Drizzle with vinaigrette. Sprinkle with cilantro and pepitas.

carrots, sorghum syrup, extra virgin olive oil, kosher salt, ground cumin, freshly ground black pepper, red pepper, shallot, red wine vinegar, goat cheese, avocado, fresh cilantro

Taken from www.myrecipes.com/recipe/roasted-carrots-avocado (may not work)