I find this time of year with fresh produce in abundance so inspirational!
The vegetables on display by local growers who take such pride in their offerings is sheer art!
Cumin and pumpkins seeds (also know as pepitas), are a very delicious combination and enhance the sweetness of the carrots. Did you know cumin also has the ability to aid digestion as well as help insomnia and respiratory ailments? It was used by the Egyptians 5,000 years ago, and is popular today in many cuisines.
Pumpkin seeds are a great alternative to nuts in cooking, and have excellent nutritional benefits like containing zinc for immune support, magnesium, fiber and plant based Omega 3’s.
Oven Roasted Carrots with Cumin and Pumpkin Seeds
Preheat your oven to 400º degrees.
4 Cups of Young Carrots
1/4 Cup of Good Olive Oil
1 Tablespoon of Ground Cumin
Juice of 1 Lime
1 1/2 Teaspoons of Sea Salt or Himalayan Pink (My favorite :-))
1/2 Teaspoon of Pepper
1/3 Cup of Pumpkin Seeds
Directions: Toss the washed carrots with the olive oil in a large bowl. Add the Cumin, Salt and Pepper and squeeze the juice of one lime over it. Toss thoroughly to spread the seasoning evenly. Pour the Carrots onto a large parchment lined cookie sheet in a single layer.
Oven roast for 40 to 50 minutes until the carrots are starting to caramelize. Toss them once or twice during roasting to re-coat with the oil and seasonings.
Remove them from the oven, and sprinkle with the pumpkin seeds (pepitas).
Serve them hot!