Pumpkin Seeds and Baby Carrots
120 kcal · 7 g protein · 5 minutes · 1 servings
A simple, nutritious snack combining crunchy roasted pumpkin seeds with sweet, tender baby carrots. This easy-to-prepare dish offers a balanced mix of protein, healthy fats, and carbohydrates, perfect for a wholesome energy boost.
120 kcal
7 g protein
5 minutes
Ingredients
- Pumpkin seeds 2 tbsp
- Baby carrots 1/2 cup
- Olive oil 1 tsp
- Salt a pinch
Method
-
Preheat the oven.
Set your oven to 350°F (175°C) to preheat while you prepare the pumpkin seeds.
Tip: Preheating ensures even roasting of the seeds. -
Prepare the pumpkin seeds.
In a small bowl, toss the 2 tablespoons of pumpkin seeds with 1 teaspoon of olive oil and a pinch of salt if desired. Make sure all seeds are lightly coated.
Tip: Use a small spoon or your fingers to evenly coat the seeds. -
Roast the pumpkin seeds.
Spread the coated pumpkin seeds in a single layer on a baking sheet lined with parchment paper. Place in the preheated oven and roast for about 8-10 minutes, stirring once halfway through to ensure even roasting. Watch closely to avoid burning.
Tip: Roasted seeds should be golden and fragrant when done. -
Prepare the baby carrots.
While the seeds roast, rinse the baby carrots under cold water and pat them dry with a clean towel. No cooking needed as they are delicious raw and crunchy.
Tip: If preferred, you can lightly steam the carrots for 3-4 minutes to soften them. -
Assemble and serve.
Once the pumpkin seeds are roasted and slightly cooled, serve them alongside the fresh baby carrots on a small plate. Enjoy this healthy snack immediately for the best texture and flavor.
Tip: Pair with a small dip like hummus if desired for extra flavor.
Pro tips
- Use raw pumpkin seeds for roasting to control oil and salt content.
- Store leftover roasted seeds in an airtight container to keep them crunchy.