Carrots on Toast with Middle-Eastern Flavors

For the Honey-Gochujang Roasted Carrots:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss peeled carrots with gochujang, preserved lemon paste, honey, 2 tbsp olive oil, salt, and optional sesame seeds.
3. Spread the seasoned carrots out onto a rimmed baking sheet in an even layer.
4. Roast for 35-45 minutes, or until the carrots are caramelized and fork-tender.

For the Quick Pickled Sumac Onions:

1. In a separate bowl, toss thinly sliced red onion slivers with sumac until well coated.
2. Add sugar and red wine vinegar to the onions and mix well.
3. Let sit for 10-15 minutes, or until the onions soften.

To Assemble the Carrots on Toast:

1. While the carrots are roasting and onions are pickling, toast your bread slices.
2. Mash avocado and spread it generously over the toasted bread to create avocado toast.
3. Top the avocado toast with the roasted gochujang-honey carrots.
4. Add a generous portion of the quick pickled sumac onions.
5. Crumble feta cheese over the top.
6. Garnish with fresh mint leaves and a sprinkle of za'atar.
7. Finish with an additional drizzle of olive oil.