2 lbs carrots, peeled & chopped in 1" pieces
1 Tbsp + 2 tsp olive oil
1/2 cup pumpkin seeds
1/2 tsp ground cinnamon
1/2 tsp ground cloves
3/8 tsp ground ginger
Freshly-ground black pepper to taste (we added very little)
Preheat oven to 400 degrees.
Toss carrots in olive oil and salt. Spread in thin layer on cookie sheet and roast until fork pierces easily, about 30 minutes.
Meanwhile, heat oil in small skillet over medium-low heat.
Add pumpking seeds and spices. Turn to coat and saute, stirring constantly, until seeds begin to brown and pop.
Toss with carrots and serve hot.
Alternatively, serve seeds on the side if part of your party cannot tolerate seeds and/or spices.