Ingredients

The following ingredients have 4 Servings
  • 2 to 2 ½ pounds small carrots (in assorted colors)
  • 1 tablespoon honey
  • 4 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground pepper
  • ¼ teaspoon dried crushed red pepper
  • 1 large shallot (minced)
  • 2 tablespoons red wine vinegar
  • 2 ounces Gorgonzola feta (or goat cheese, crumbled)
  • 1 medium ripe avocado (sliced)
  • 2 tablespoons fresh herbs (like spicy basil or cilantro)
  • 2 tablespoons toasted pepitas or pine nuts

Instruction

  • Preheat oven to 475°F.  Place the carrots on a large rimmed baking sheet.  Toss the carrots with the honey and 2 tablespoons olive oil.  Sprinkle with salt, cumin, pepper and red pepper.  Bake 15-20 minutes or until tender, stirring halfway through cooking.
  • While the carrots are roasting prepare the vinaigrette.  Stir together the shallots, vinegar, salt and pepper to taste and the remaining 2 tablespoons olive oil.  Stir in the crumbled cheese.  Set aside.
  • Arrange the roasted carrots and avocado on a serving platter and drizzle with vinaigrette.  Sprinkle with herbs and pepitas.  Serve immediately.