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Roasted carrots

Roasted carrots

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

A timeless accompaniment given a simple twist with pumpkin seeds. Perfect for Christmas, or as a Sunday dinner side.
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  • 600g carrots, with 2cm of their tops kept on, washed and cut in half lengthways
  • 3 tbsp maple syrup
  • 4 tbsp extra virgin olive oil
  • 60g pumpkin seeds
  • ½ tsp smoked sea salt
  • 1 bunch flat-leaf parsley, leaves chopped


Step 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.

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