Karen's Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette

Name: Karen's Moroccan Roasted Rainbow Carrots with Harissa Vinaigrette
Total time: 30 min
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 )

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Gorgeous Moroccan roasted rainbow carrots topped with sprouts, endive, and harissa vinaigrette. Perfectly healthy and colorful side dish!

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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 )