Roasted carrots
By OcadoLifeA timeless accompaniment given a simple twist with pumpkin seeds. Perfect for Christmas, or as a Sunday dinner side.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
6 total- 600 g of carrots, with 2cm of their tops kept on, washed and cut in half lengthways
- 3 tbsp of maple syrup
- 4 tbsp of extra virgin olive oil
- 60 g of pumpkin seeds
- 0.5 tsp of smoked sea salt
- 1 bunch of flat-leaf parsley, leaves chopped
Method
3 stepsStep 1
Preheat oven to 180ºC/160ºC fan/gas 4. Place the carrots in a large roasting tray, drizzle with the maple syrup and 3tbsp olive oil, then season. Toss together well and roast in the oven for 30 mins.
Step 2
After 25 mins, put the pumpkin seeds onto a baking tray with 1tbsp olive oil and the smoked sea salt, mix together and pop in the oven for 5 mins.
Step 3
Remove the carrots and pumpkin seeds from the oven, plate the carrots up and top with the seeds and parsley.