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Roasted Carrots with Pumpkin Seeds and Mint

by Livestrong_Recipes  |  Oct 22, 2018

Roasted Carrots with Pumpkin Seeds and Mint
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 10 m
  • COOK
  • 50 m
  • 1 h

Baby carrots are popular. But jumbo whole carrots are more festive on your holiday table, especially when roasted until well caramelized to bring out their full sweet and savory notes.



  • 732 g carrot, extra-large
  • 2 tbsp extra-virgin olive oil
  • 6 Mint Leaves Peppermint Fresh
  • 1/2 tsp sea salt
  • 1/4 tsp Cinnamon, Ground
  • 2 tsp Lemon Juice
  • 2 tbsp Pumpkin Seeds, Roasted and Salted
  • 1 tbsp Coconut Nectar
  • 10 leaf fresh mint leaves


1 Preheat the oven to 450°F.
2 Peel and trim the carrots. In a large rimmed baking sheet, toss together the whole carrots, 1 1/2 tablespoons of the olive oil, the minced mint, salt, and cinnamon.
3 Roast until the stem end of the carrots are al dente (firm yet cooked through) and well caramelized, about 50 minutes, turning over each carrot halfway through the roasting process.
4 Whisk together the lemon juice and remaining 1/2 tablespoon oil in a small bowl.
5 Transfer the carrots to a serving platter. Sprinkle with the lemon-oil dressing, pumpkin seeds, coconut nectar (or honey), and mint leaves.