Roasted Carrots with Cilantro Pumpkin Seed Salsa

Description

Roasted Carrots with Cilantro Pumpkin Seed Salsa

Ingredients

  ---FOR THE CARROTS---
10 medium to large rainbow carrots (peeled)
1 tablespoon extra virgin olive oil
1⁄2 teaspoon freshly ground pepper
1 teaspoon coriander seeds (crushed)
1 pinch Sea Salt
  ---FOR THE SALSA---
1 cup packed cilantro sprigs
1 serrano pepper (roughly chopped)
1⁄4 cup Raw Pumpkin Seeds ((also called pepitas))
1 pinch Sea Salt
1 tablespoon lemon or lime juice
1⁄2 cup Olive Oil

Instructions

  1. Preheat the oven to 375ºF.
  2. Arrange the carrots in a single layer on a baking sheet prepared with parchment paper.
  3. Drizzle the extra-virgin olive oil and sprinkle the salt, black pepper, and coriander seeds.
  4. Roast in the oven for 20 to 25 minutes.
  5. Add the ingredients for the salsa to a food processor or a blender. Blend until smooth, taste for seasoning and adjust if necessary.
  6. Arrange the roasted carrots on a serving platter and spoon the cilantro pumpkin salsa on top.