Roasted Carrots and Fennel

Ingredients

• 1 pound carrots, cut into 1-inch pieces
• 1 large fennel bulbs, cut into ¼ inch slices
• 2 teaspoons avocado oil
• ½ teaspoons sea salt
• ¼ teaspoons freshly ground black pepper
• ¼ cups pumpkin seeds, toasted
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon raw honey
• ¼ teaspoons sea salt
• 1 pinch freshly ground black pepper
• 3 tablespoons extra virgin olive oil