Print

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:

For the Maple Pepitas:

For the Roasted Carrots:

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.

Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/roasted-carrots-with-bean-puree-and-maple-pepitas/