Roasted Baby Carrots Recipe
with pepita salsa verde & toasted pepitas
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Ingredients
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Roasted Baby Carrots
Pepita Salsa Verde
Toasted Pepitas
Method
Roasted Baby Carrots
- 1
Prepare the Carrots
Preheat the oven to 425°F (220°C). Rinse the baby carrots under cold water and pat dry.
- 2
Season the Carrots
In a mixing bowl, combine the baby carrots, olive oil, salt, and black pepper. Toss to coat evenly.
- 3
Roast the Carrots
Spread the seasoned carrots in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
Pepita Salsa Verde
- 4
Prepare the Salsa Verde
In a food processor, combine the fresh cilantro, fresh parsley, pumpkin seeds, garlic cloves, lemon juice, olive oil, and salt.
- 5
Blend the Ingredients
Pulse the mixture until it reaches a chunky consistency. Adjust seasoning with additional salt or lemon juice to taste.
Toasted Pepitas
- 6
Toast the Pepitas
In a dry skillet over medium heat, add the pumpkin seeds. Toast for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.
