Roasted Carrots with Bean Purée and Maple Pepitas - Lakewinds Food Co-op

Roasted Carrots with Bean Purée and Maple Pepitas - Lakewinds Food Co-op

www.lakewinds.coop

Indulge in peak season local root veggies with these roasted carrots that can be served as a side or an entrée from Lakewinds Food Co-op.

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Ingredients

  • 2 cans cannellini beans, <em>rinsed and drained</em>
  • 1 garlic clove, <em>minced</em>
  • ½ bunch cilantro plus extra for garnish, <em>chopped</em>
  • 2 teaspoons olive oil
  • 1 cup raw pepitas
  • 2 Tablespoons maple syrup
  • ½ teaspoon kosher salt
  • 1 lb. carrots, <em>halved or quartered lengthwise so they’re an even width</em>
  • 1 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • Fresh cracked black pepper, <em>to taste</em>
  • Fresh cilantro, <em>chopped for garnish</em>
  • ¼ cup pomegranate arils, <em>for garnish</em>

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