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Sunday, 23 December 2012 16:46

Roasted Carrots with Pumpkin Pie Seeds

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This easy recipe is great when you've got a crowd coming because the seeds and the carrots can be prepared in advance, and then the carrots can go in to bake while your guests arrive.  Serve your seeds on the side if you think one of your guests has a spice or seed allergy, or for kids with a picky palate.

  • Ingredients:

     

    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)

  • Instructions:

     

    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.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Roast
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Crowds/parties, Comfort food, Quick & easy, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas:
    If you can tolerate nuts but not seeds, try substituting pecans for the pumpkin seeds
  • Serving suggestions:
    Goes well with a hearty fall/winter dish, like roast meats. Leftover seeds make a great garnish for everything from mashed sweet potatoes to salads.
  • Specialty Diets: FODMAPs-friendly, Paleo, Vegan, Vegetarian
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