Roasted Carrots Recipe

Prepare the Ingredients

Preheat your oven to 425°F (220°C). Peel and chop the carrots into bite-sized pieces. Mince the green garlic.

Roast the Carrots

In a large bowl, toss the chopped carrots with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

Cook the Quinoa

While the carrots are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.

Toast the Pumpkin Seeds

In a small skillet over medium heat, toast the pumpkin seeds for about 5-7 minutes, stirring frequently, until they are golden and fragrant.

Combine and Serve

In a large serving bowl, combine the roasted carrots, cooked quinoa, minced green garlic, and toasted pumpkin seeds. Toss gently and garnish with fresh parsley before serving.