Spicy Tunisian Carrots

Spicy Tunisian Carrots

WITH GO RAW SPROUTED PUMPKIN SEEDS

Serves 4

vegan, gluten-free

Ingredients

Directions

  1. Preheat oven to 400°F.
  2. Wash and peel carrots and dry well.
  3. Arrange carrots on a baking sheet in a single layer. Drizzle with 2 tbsp olive oil and turn carrots to make sure they are fully coated. Season with kosher salt.
  4. Cover with foil and roast for 10 min. Remove the foil cover and roast for another 20-25 minutes.
  5. Whisk together 2 tbsp olive oil, garlic, paprika, harissa, cumin, coriander, cinnamon, sea salt, lemon zest, and lemon juice to make the dressing. Drizzle over roasted carrots. Top with parsley and Go Raw Sprouted Pumpkin Seeds.

Recipe by Valerie Popelka; Photo by Dana Plucinski