Thai Peanut Roasted Carrots with Toasted Pumpkin Seeds

By McKenna Lelah

Cook Time: 45 minutes

Serves: 4

Ingredients: 

• 1.5-2 lb carrots, peeled and cut lengthwise iif large 

• 2 tbsp olive oil 

• 1 tsp kosher salt

• 1 tsp ground coriander

• ¼ cup Riley’s Thai Peanut 

• 3 tbsp toasted pumpkin seeds

• 1 tbsp toasted sesame seeds

• 2 tbsp chopped cilantro 

Instructions: 

1. Preheat the oven to 425 degrees fahrenheit and line a baking sheet with foil or parchment paper. Put carrots onto a baking sheet and toss with oil, salt, and ground coriander. 

2. Arrange carrots in a single layer and bake for 20-30 minutes until carrots are tender. 

3. Remove carrots from the oven and put them into a mixing bowl along with Riley’s Thai Peanut, pumpkin seeds, sesame seeds, and cilantro. 

4. Toss and serve at room temperature. 

Notes:

• This could also work well with roasted turnips, broccolini, radishes, broccoli, butternut squash, delicata squash, and zucchini. See what looks good at your local farmers market that week!