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Roasted Carrots with Pumpkin Seeds and Mint

by Livestrong_Recipes  |  Nov 2, 2015

Roasted Carrots with Pumpkin Seeds and Mint
  1. PREP
  2. 10 m
  • COOK
  • 50 m
  • TOTAL
  • 1 h

Baby carrots are popular. But jumbo whole carrots are more festive on your holiday table, especially when roasted until well caramelized to bring out their full sweet and savory notes. Recipe and image courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 6

  • 732 g carrot, extra-large
  • 2 tbsp extra-virgin olive oil
  • 6 Mint Leaves Peppermint Fresh
  • 1/2 tsp sea salt
  • 1/4 tsp Cinnamon, Ground
  • 2 tsp 100% Juice, Lemon
  • 2 tbsp Pumpkin Seeds, Roasted and Salted
  • 1 tbsp Coconut Nectar
  • 10 leaf fresh mint leaves

DIRECTIONS

1 Preheat the oven to 450°F.
2 Peel and trim the carrots. In a large rimmed baking sheet, toss together the whole carrots, 1 1/2 tablespoons of the olive oil, the minced mint, salt, and cinnamon.
3 Roast until the stem end of the carrots are al dente (firm yet cooked through) and well caramelized, about 50 minutes, turning over each carrot halfway through the roasting process.
4 Whisk together the lemon juice and remaining 1/2 tablespoon oil in a small bowl.
5 Transfer the carrots to a serving platter. Sprinkle with the lemon-oil dressing, pumpkin seeds, coconut nectar (or honey), and mint leaves.