curried roasted carrots with pumpkin seeds


My CSA carrots have been sitting in the fridge for a week: chunky, cumbersome and oddly shaped, they did not exactly fit the bill for bite-sized snacks in S’s lunch box.

I wracked my brain for a few minutes, then decided to throw them in the oven with some aromatic spices for a satisfying resolution to my carrot conundrum. So I made the following recipe, which I subsequently gorged on for lunch. Loved the contrast between the touch of spice from the curry, balance of sweet from the syrup plus the added crunch and nutritional value from the pumpkin seeds.

Sweet n’ spicy curried roasted carrots with pumpkin seeds

6 large carrots
¼ cup vegetable oil
1 tsp curry powder
1 Tbsp agave, maple syrup or honey
1 Tbsp toasted pumpkin seeds
Salt and pepper to taste

Preheat oven to 400 degrees. Peel and thinly slice carrots diagonally.


Place in a large baking dish. Sprinkle with curry powder, salt, pepper and oil. Mix well. Bake for 30 minutes, until carrots are tender, stirring 3-4 times. Remove from oven and drizzle with syrup. Sprinkle with pumpkin seeds.