Pumpkin Seeds with Baby Carrots

Ingredients

• raw pumpkin seeds 2 tbsp
• baby carrots 1 cup
• olive oil 1 tbsp
• salt a pinch

Method

1. 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.
2. Prepare pumpkin seeds for roasting. In a small bowl, toss the 2 tablespoons of raw pumpkin seeds with 1 tablespoon of olive oil and a pinch of salt if desired. Make sure the seeds are evenly coated.
   Tip: Using olive oil helps the seeds roast evenly and adds flavor.
3. Roast the pumpkin seeds. Spread the coated pumpkin seeds in a single layer on a baking sheet. Place the sheet in the preheated oven and roast for about 8-10 minutes. Stir the seeds halfway through to ensure they roast evenly and do not burn.
   Tip: Keep a close eye on the seeds during the last few minutes to prevent burning.
4. Prepare baby carrots. While the seeds are roasting, rinse 1 cup of baby carrots under cold water and pat them dry with a paper towel.
   Tip: Dry carrots help keep the snack fresh and crisp.
5. Combine and serve. Once the pumpkin seeds are golden brown and fragrant, remove them from the oven and let them cool slightly. Serve the roasted pumpkin seeds alongside the fresh baby carrots on a plate or in a bowl.
   Tip: Enjoy immediately for the best texture and flavor.

Pro tips

• If you prefer, you can season the pumpkin seeds with spices like smoked paprika or garlic powder before roasting for extra flavor.
• Store any leftover roasted pumpkin seeds in an airtight container at room temperature for up to one week to maintain crispness.