Roasted Carrots Recipe

Prep and oven

Preheat the oven to 425°F (220°C). Line a roasting pan or rimmed baking sheet with parchment paper or lightly oil it.

Trim carrots: scrub and peel if desired. If carrots are thick, halve lengthwise; if medium-small, leave whole. Aim for uniform size so they roast evenly.

Toss carrots with 2 tbs olive oil, 1 tbs maple syrup, 1 tsp salt, and 1/2 tsp pepper in a bowl until evenly coated.

Arrange carrots in a single layer on the prepared pan, cut side down where applicable. Roast in the preheated oven for 20–25 minutes, turning once halfway, until carrots are tender and caramelized at the edges. Cooking time will vary with thickness—test with a knife for doneness.

Remove from oven and let rest while you finish other components; reserve any pan juices.

In a small bowl, whisk together 1/2 cup crème fraîche, 1 tsp maple syrup, 1 tsp lemon juice, and 1/8 tsp salt until smooth and slightly loosened. Taste and adjust salt or maple if desired. Refrigerate until ready to serve.

Rinse 1/2 cup quinoa thoroughly in a fine-mesh sieve until water runs clear; drain well.

Combine rinsed quinoa and 1 cup water in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook 12–15 minutes until water is absorbed and quinoa is tender.

Fluff the cooked quinoa with a fork and spread it on a plate or tray to cool and dry for 10–15 minutes; drier quinoa fries up crisper.

Heat 1 tbs olive oil in a small nonstick skillet over medium-high heat. Add the cooled quinoa (drain any excess moisture first) and cook, stirring or shaking frequently, until the quinoa becomes crunchy and golden brown in spots, about 6–8 minutes. Season with 1/4 tsp salt during frying. Transfer to a paper-towel-lined plate to cool; it will crisp further as it cools.

Toast pumpkin seeds (optional): in a small dry skillet over medium heat, toast 2 tbs pumpkin seeds, stirring, until they begin to pop and smell nutty, 2–3 minutes. Remove from heat and let cool.

Assemble: Arrange roasted carrots on a serving platter. Dollop or drizzle the maple crème fraîche over the carrots (about 1–2 tbs per serving, or to taste). Scatter crispy quinoa evenly over the carrots, then sprinkle dried cranberries and toasted pumpkin seeds. Finish with chopped parsley and lemon zest if using.

Serve warm or at room temperature. Leftover crème fraîche can be refrigerated; crispy quinoa is best used within a day to keep texture.