Roasted Carrots with Ayib and Awaze Vinaigrette : Foodwise

Ingredients

• 2 pounds carrots, cleaned and tops removed
• 4 tablespoons vegetable oil
• 1 orange, thinly sliced, each slice cut in half and seeds removed
• ½ teaspoon kosher salt, plus more for vinaigrette
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons Berbere Spice Brown Butter, melted
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• ½ cup fresh parsley leaves and tender stems
• ¼ cup Ayib (recipe follows) or goat cheese