Oven roasted baby carrots with peach (or apricot) jam vinaigrette and feta cheese

Hi foodies its a Thursday night been testing all my recipes for the #TasteOfAmerica2019 challenge and cannot share these recipes without permission from world food championship and the sponsors. But why I'm cooking with carrots. I've just saw that the marin county fair is hosting a carrot cook off on 4th of July. I invited my sister to go head to head. But it's all a maybe as of right now. You never know what she has plans with family. So I will share my recipe for oven roasted baby carrots with peach jam vinaigrette and feta cheese so it's a very healthy dish. I hope you remake this soon!

Oven roasted baby carrots with peach jam vinaigrette and feta cheese

1lb baby carrots washed and patted dry
2 tbl coconut olive oil blend
Salt and pepper
1/2 tsp garlic powder
1/2 tsp onion powder
For the vinaigrette
3 tbl coconut olive oil blend
2 tbl rice wine vinegar
2 tbl peach jam
Juice of 1 lime
Pepper &salt
2 oz feta cheese crumbled
Method
Preheat oven to 350 degrees. Cover sheet pan with foil. Toss carrots in a bowl with oil and first 4 seasonings through onion powder. Toss to coat and transfer to a sheetpan. Bake for 1 hour or until fork tender and slightly roasted.
Meanwhile In a Mason jar layer peach jam, oil  vinegar, salt, pepper and a squeeze of lime juice stir to loosen solids. Close lid and shake hard for 45 seconds like a bartender and set aside.
Take out of oven and transfer carrots to clean bowl. Shake the dressing again for 45 seconds or until blended then pour half of dressing over carrots and toss to coat. Taste. Add more if you like more sweet.
To assemble carrots, transfer onto a platter and crumble top with feta cheese and dig in.