Maple Glazed Carrot Sticks with Toasted Pumpkin Seeds

appetizers pumpkin seeds sides
Maple Glazed Carrot Sticks with Go Raw Pumpkin Seeds
YIELDS 2 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 6 medium sized carrots, peeled and cut into matchsticks
  • 5 tbsp olive oil, divided
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • ½ tsp salt
  • ¼ cup Go Raw Sprouted Pumpkin Seeds
  • ½ tsp red pepper flakes (optional)
  • 2 tsp fresh thyme
  • Salt & pepper


  1. Preheat oven to 375°F. Place the carrot sticks on a parchment lined baking sheet. Toss with 3 tablespoons olive oil, brown sugar, maple syrup, and salt. Arrange so no carrots are touching; this will prevent the carrots from steaming and enable them to get crispy. Use a second baking sheet if needed. Bake for 25-30 minutes, checking and rearranging regularly.
  2. While carrots are roasting, preheat a pan to medium high heat. Add 2 tablespoons olive oil and Go Raw seeds. Cook until golden brown, stirring regularly.
  3. Take the carrot sticks out of the oven when they are crispy, not burnt. If you want some extra crisp, broil the carrots on high for 1 minute, watching closely.
  4. Transfer carrot sticks to a platter. Top with Go Raw seeds, red pepper flakes, thyme, and season with salt & pepper to taste.

Recipe and photo by Dana Plucinski

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