Gunpowder Roast Carrot Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat. Peel carrots and halve them lengthwise (or quarters if large) so cut side is flat for good caramelization.

Season carrots

In a large bowl, whisk together 2 tbs olive oil, 2 tbs honey, 1 tbs lemon juice, 1 tsp sea salt and 1 tsp black pepper until combined. Toss the prepared carrots in the glaze so each piece is coated.

Roast

Arrange carrots cut-side down on the prepared sheet in a single layer. Roast for 20–25 minutes, until edges caramelize and carrots are tender when pierced with a knife. Halfway through (at ~12 minutes) baste with any leftover glaze for extra shine.

During the last 5 minutes of roasting, sprinkle the 2 tsp gunpowder spice blend and 1 tsp smoked paprika evenly over the carrots and gently toss or turn each piece so the spices toast slightly on the hot pan. Return to oven for remaining time. This helps bloom the spices without burning them.

Combine and blend

While carrots roast, place 200 g crumbled feta, 2 tbs Greek yogurt, 1 tbs milk (or water), 1 tsp olive oil, 1/2 tsp lemon zest and 1/4 tsp black pepper in a food processor or blender. Pulse and scrape down sides until smooth and whipped, about 30–60 seconds. Adjust texture with extra milk by 1/2 tsp increments if needed. Taste and adjust seasoning.

Chill briefly (optional)

Transfer whipped feta to a bowl and refrigerate briefly if you prefer a firmer spread; otherwise keep at room temperature to spread easily over warm carrots.

Toast seeds

Heat a small dry skillet over medium heat. Add 3 oz pumpkin seeds and toast, stirring frequently, 3–4 minutes until fragrant and lightly colored. Remove from heat and let cool slightly.

Process into butter

Place the toasted seeds in a mini food processor or blender with 1 tsp neutral oil and 1/4 tsp salt. Process in bursts, scraping down sides, until the seeds release oil and transform into a paste — about 2–4 minutes depending on equipment. The texture should be spreadable but still slightly grainy. If too thick, add up to 1/2 tsp more oil.

Candy seeds

Combine 1 tsp sugar and 1 tsp water in a small nonstick skillet over medium heat and warm until sugar dissolves and the syrup just begins to bubble. Add 1.5 oz pepitas and toss constantly until the sugar crystallizes lightly and coats the seeds, about 1–2 minutes. Spread immediately onto parchment to cool and separate. Sprinkle with 1/4 tsp flaky sea salt while still warm.

Finish and assemble

To serve, smear a generous spoonful of whipped feta on the platter or individual plate. Arrange the warm roasted gunpowder carrots on top of the whipped feta. Drizzle or dot pumpkin seed butter around the carrots (use about 1/2 tbs per serving). Scatter candied pumpkin seeds over and around the carrots, finish with a light pinch of extra gunpowder spice if desired and garnish with microgreens or parsley. Serve warm.