Roasted Carrots with Cranberries and Pumpkin Seeds
Looking for a side dish that stands out? These roasted carrots are seasoned with a smoky paprika-and-cumin rub, then served over creamy whipped butter beans (Hummus-Style), topped with dried cranberries and pumpkin seeds. Colorful, easy, and make-ahead friendly, they’re perfect for Thanksgiving, Christmas, and holidays.
Servings 4
Calories 435kcal
Ingredients
- 1 pound carrots peeled and cut into sticks or long wedges (about 5 to 6 carrots)
- 3 tablespoons olive oil divided
- ¾ teaspoon paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper divided
- ⅛ teaspoon smoked paprika
- 15 oz butter beans 1 (15 oz ) can, or cannellini beans, drained and rinsed
- 1 clove garlic peeled
- ¼ cup tahini
- 1 to 2 teaspoons lemon juice to taste
Toppings:
- 3 tablespoons dried cranberries
- 2 tablespoons pumpkin seeds roasted, pepitas
- 1 tablespoon sunflower seeds roasted
- 1 tablespoon fresh mint minced, or cilantro
- 1 teaspoon sesame seeds toasted
Instructions
- Preheat oven to 425°F (220°C) with a rack in the center. Line a baking sheet with parchment paper.
- Season the carrots: In a bowl, toss carrots with 1 tablespoon olive oil, paprika, cumin, ¼ teaspoon salt, ⅛ teaspoon black pepper, and smoked paprika until coated.
- Spread in a single layer on the prepared sheet. Roast 20 to 25 minutes, turning once halfway, until tender and lightly charred. Let cool slightly.
- Make the whipped beans: Meanwhile, puree beans and garlic in a food processor until smooth. Add tahini, 2 tablespoons olive oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Blend until creamy, adjusting seasoning to taste.
- Assemble: To serve, spread whipped beans on a platter or individual plates. Arrange carrots on top and sprinkle with desired garnishes. Drizzle with a little more olive oil if desired.
Notes
- Refrigerate carrots and whipped beans in separate airtight containers for up to 4 days.
- Freeze the whipped beans for up to 2 months. I don't recommend freezing the carrots, since they turn mushy.
- Reheat carrots at 400°F (200°C) for 5 to 8 minutes. Serve the beans cold or at room temperature.
- Special Tools: Baking Sheet | Parchment Paper | Food Processor
Nutrition
Calories: 435kcal | Carbohydrates: 48g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 379mg | Potassium: 1062mg | Fiber: 13g | Sugar: 17g | Vitamin A: 19227IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 5mg