Roasted Carrots with Bean Purée and Maple Pepitas

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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. Place in an oven-safe dish.

When the carrots are almost done, cover with a lid or tin foil and add to the oven. Warm the puree for about 5 minutes before serving (if desired).

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.