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Photo: Victor Protasio
Active Time:30 minsTotal Time:1 hr 15 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupraw pepitas4tablespoonsmelted coconut oil, divided¾teaspoonkosher salt, divided½teaspoonground cumin¼cuphoney2tablespoonscumin seeds, crushed2teaspoonscoriander seeds, crushed2teaspoonssmoked paprika, divided½teaspoonground pepper2tablespoonsminced garlic plus 2 teaspoons, divided2teaspoonslime juice3poundssmallormedium carrots2cupsnonfat plain Greek yogurt½cupfinely chopped fresh dill3tablespoonslight mayonnaise2tablespoonsextra-virgin olive oil1teaspoonlemon zest2teaspoonslemon juiceFresh chives & lime zest for garnish
Cook Mode(Keep screen awake)
Ingredients
½cupraw pepitas
4tablespoonsmelted coconut oil, divided
¾teaspoonkosher salt, divided
½teaspoonground cumin
¼cuphoney
2tablespoonscumin seeds, crushed
2teaspoonscoriander seeds, crushed
2teaspoonssmoked paprika, divided
½teaspoonground pepper
2tablespoonsminced garlic plus 2 teaspoons, divided
2teaspoonslime juice
3poundssmallormedium carrots
2cupsnonfat plain Greek yogurt
½cupfinely chopped fresh dill
3tablespoonslight mayonnaise
2tablespoonsextra-virgin olive oil
1teaspoonlemon zest
2teaspoonslemon juice
Fresh chives & lime zest for garnish
DirectionsPreheat oven to 325°F. Line a rimmed baking sheet with parchment paper.Toss pepitas, 1 tablespoon coconut oil, 1/4 teaspoon salt and ground cumin in a medium bowl. Spread into an even layer on the prepared pan. Bake the pepitas, stirring once, until golden brown and toasted, 10 to 12 minutes.Increase oven temperature to 425°.Heat the remaining 3 tablespoons coconut oil, honey, cumin seeds, coriander seeds, 1 teaspoon paprika, pepper and 1/4 teaspoon salt in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in 2 tablespoons garlic and lime juice.If using medium carrots, halve lengthwise. Place carrots on a large rimmed baking sheet or roasting pan, pour the honey mixture over them and toss well. Spread into an even layer. Roast the carrots, flipping halfway through, until tender and lightly browned, about 40 minutes.Meanwhile, whisk yogurt, dill, mayonnaise, olive oil, lemon zest, lemon juice, the remaining 2 teaspoons garlic, 1 teaspoon paprika and 1/4 teaspoon salt in a medium bowl.Serve the carrots with the sauce and pepitas. Garnish with chives and lime zest, if desired.To make aheadStore pepitas (Steps 1-2) airtight for up to 3 days. Refrigerate sauce (Step 6) for up to 1 day.EquipmentParchment paperOriginally appeared: EatingWell Magazine, December 2021
Directions
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.Toss pepitas, 1 tablespoon coconut oil, 1/4 teaspoon salt and ground cumin in a medium bowl. Spread into an even layer on the prepared pan. Bake the pepitas, stirring once, until golden brown and toasted, 10 to 12 minutes.Increase oven temperature to 425°.Heat the remaining 3 tablespoons coconut oil, honey, cumin seeds, coriander seeds, 1 teaspoon paprika, pepper and 1/4 teaspoon salt in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in 2 tablespoons garlic and lime juice.If using medium carrots, halve lengthwise. Place carrots on a large rimmed baking sheet or roasting pan, pour the honey mixture over them and toss well. Spread into an even layer. Roast the carrots, flipping halfway through, until tender and lightly browned, about 40 minutes.Meanwhile, whisk yogurt, dill, mayonnaise, olive oil, lemon zest, lemon juice, the remaining 2 teaspoons garlic, 1 teaspoon paprika and 1/4 teaspoon salt in a medium bowl.Serve the carrots with the sauce and pepitas. Garnish with chives and lime zest, if desired.To make aheadStore pepitas (Steps 1-2) airtight for up to 3 days. Refrigerate sauce (Step 6) for up to 1 day.EquipmentParchment paper
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
Toss pepitas, 1 tablespoon coconut oil, 1/4 teaspoon salt and ground cumin in a medium bowl. Spread into an even layer on the prepared pan. Bake the pepitas, stirring once, until golden brown and toasted, 10 to 12 minutes.
Increase oven temperature to 425°.
Heat the remaining 3 tablespoons coconut oil, honey, cumin seeds, coriander seeds, 1 teaspoon paprika, pepper and 1/4 teaspoon salt in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in 2 tablespoons garlic and lime juice.
If using medium carrots, halve lengthwise. Place carrots on a large rimmed baking sheet or roasting pan, pour the honey mixture over them and toss well. Spread into an even layer. Roast the carrots, flipping halfway through, until tender and lightly browned, about 40 minutes.
Meanwhile, whisk yogurt, dill, mayonnaise, olive oil, lemon zest, lemon juice, the remaining 2 teaspoons garlic, 1 teaspoon paprika and 1/4 teaspoon salt in a medium bowl.
Serve the carrots with the sauce and pepitas. Garnish with chives and lime zest, if desired.
To make ahead
Store pepitas (Steps 1-2) airtight for up to 3 days. Refrigerate sauce (Step 6) for up to 1 day.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)316Calories18gFat30gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
