Roasted Carrots with Bean Purée and Maple Pepitas
Roasted Carrots with Bean Purée and Maple Pepitas
Here’s a simply delicious way to enliven your dinner plate: organic roasted carrots with maple syrup and roasted pepitas (pumpkin seeds) — great as a plant-based entrée or a side with roasted meat or seafood. Late fall is the best time to enjoy them. As temps drop, it triggers carrots to produce sugar, leading to a sensationally sweet veggie.
Ingredients
For the Bean Purée:
- 2 cans cannellini beans, rinsed and drained
- 1 garlic clove, minced
- ½ bunch cilantro plus extra for garnish, chopped
For the Maple Pepitas:
- 2 teaspoons olive oil
- 1 cup raw pepitas
- 2 Tablespoons maple syrup
- ½ teaspoon kosher salt
For the Roasted Carrots:
- 1 lb. carrots, halved or quartered lengthwise so they’re an even width
- 1 Tablespoon olive oil
- 1 Tablespoon maple syrup
- ½ teaspoon kosher salt
- Fresh cracked black pepper, to taste
- Fresh cilantro, chopped for garnish
- ¼ cup pomegranate arils, for garnish
Instructions
For the Bean Purée:
Sauté minced garlic for 30 seconds and mix into beans. Using a potato masher or hand-held blender, mash to the desired consistency. Mix in cilantro and season to taste.
For the Maple Pepitas:
Preheat oven to 325°. Lightly coat a rimmed baking sheet with olive oil.
In a small mixing bowl, mix pepitas, maple syrup, and salt until the seeds are coated. Spread the pepitas evenly in a single layer on the baking sheet.
Roast for about 8 minutes, then toss and roast for another 5 minutes until light golden at the edges.
For the Roasted Carrots:
Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, toss the carrots with the olive oil, maple syrup, salt, and several grinds of pepper. Place carrots on the baking sheet in a single layer and roast for 15 -25 minutes, until fork-tender and lightly browned. To assemble, on each plate place a dollop of bean puree, arrange carrots on top, and garnish with cilantro, pepitas, and pomegranates.