Karen's Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette - A Zest for Life

Ingredients

• 1 1/2 pounds Colorful Heirloom Carrots (1 large bunch; about 7 carrots; 1 1 /2" widths)
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon chili flakes (can use half Aleppo pepper )
• 2 tablespoons *Harissa ((see my recipe!))
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons garlic (finely minced)
• 2 teaspoons filtered water
• 1/4 teaspoon dried oregano ((I use Sicilian off the stem))
• 2 tablespoons extra virgin olive oil
• few pinches sea salt (to taste )
• 3/4 cup fresh sprouts (I use microgreens and sunflower sprouts )
• 1 small endive (sliced thinly; I use red endive )
• 2 tablespoons sliced natural almonds (toasted )
• 1/3 cup feta cheese (large crumbles )