Roasted Carrots with Seasoning
Alex Del Rosario
INGREDIENTS
3 & 1/2 lbs. medium carrots, peeled and cut on an angle into 2-inch pieces, just thicker than a shoestring can also use organic multicolored carrots
2 tbsp olive oil
1 tbsp garlic-infused olive oil
2 tbsp clarified butter
2 tbsp toasted pumpkin seeds (salted or unsalted)
2 tbsp mixed black and white sesame seeds, toasted
A dash of Pink Himalayan Salt
1 & 1/2 tsp apple cider vinegar
Freshly ground pepper for sprinkling
PROCESS
Preheat the oven to 450° and place a rack in the center of the oven.
On a large baking sheet, lined with foil or parchment, place the carrots and drizzle with the 2 oils; season with Pink salt and pepper.
Bake until browned and begin to soften, about 20 minutes.
Test for doneness, depending on the thickness of your carrots they may need additional time for cooking.
The multicolored carrots bake slightly differently depending on the different colors.
Remove from the oven and turn on the broiler too high.
In a small saucepan, whisk the clarified butter over medium heat until the clarified butter melts completely.
Drizzle the over the carrots and toss together until well coated.
Place carrots back into the oven and broil the carrots, watching closely to prevent burning, until caramelized and tender, 5 to 8 minutes.
Meanwhile, in a small bowl, toss the pumpkin seeds, sesame seeds, and Pink salt.
Transfer the carrots to a large bowl or platter.
Using a spatula, scrape any juices from the baking sheet onto the carrots.
Drizzle with the vinegar, and then gently toss half the seed mixture with the carrots.
*You could blend the mix if your child can’t chew and swallow well.
*The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.
