|
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)
|
|