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2 pounds small carrots in assorted colors
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1 tablespoon sorghum syrup or honey
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4 tablespoons extra virgin olive oil, divided
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon dried crushed red pepper
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1 shallot, minced
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2 tablespoons red wine vinegar
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2 ounces feta, blue, or goat cheese, crumbled
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1 medium-size ripe avocado, sliced
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2 tablespoons fresh cilantro leaves
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1 tablespoon roasted, salted, and shelled pepitas (pumpkin seeds)
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