Honey-Gochujang Roasted Carrot and Pickled Onion Toast

**For the Honey-Gochujang Roasted Carrots:**

1. Preheat oven to 425°F.
2. Toss 1 lb. peeled carrots with 1 tbsp. gochujang, 1 tbsp. preserved lemon paste, 1 tbsp. honey, 2 tbsp. olive oil, and 1 tsp. salt. Spread out onto a rimmed baking sheet in an even layer.
3. Roast for 35-45 minutes, or until carrots are caramelized and fork-tender. Optionally, sprinkle with 1 tbsp. sesame seeds.

**For the Quick Pickled Sumac Onions:**

1. Toss 1/4 thinly sliced red onion slivers with 1/2 tbsp. sumac until well coated in a bowl.
2. Add 1 tbsp. sugar & 2 tbsp. red wine vinegar to onions and mix. Let sit for 10-15 minutes or until onions soften.

**To assemble the toast:**

Layer sourdough with smashed avocado, roasted honey-gochujang carrots, feta cheese, quick pickled sumac onions, fresh mint, za’atar, and a drizzle of olive oil.