Maple Roasted Carrots, Salted Pepitas and White Bean Purée

For a holiday side that’s as stunning as it is simple, these maple roasted carrots with salted pepitas and white bean purée bring beauty and flavor to your festive table for two. Nestled on a bed of warm rosemary-spiced white bean purée and topped with a festive sprinkle of salted pepitas and ruby red pomegranate, this dish is a small-batch showstopper that’s surprisingly easy to pull off.

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Maple roasted whole carrots on a white plater over a bed of white bean puree garnished with parsley and pomegranate seeds.

When I started working on this maple-roasted carrot recipe for my cookbook coming out in the Fall of 2025, I knew it had potential, but once I saw how beautifully it came together, I couldn’t wait to share it with you. This dish brings cozy, earthy flavors with a splash of celebratory cheer—and it’s designed to be effortlessly elegant.

Imagine pulling this warm plate of caramelized carrots from the oven, the sweetness of maple syrup balanced with toasted pepitas and tangy pomegranate seeds, all on a creamy rosemary-spiced white bean base that tastes like a cozy hug. This recipe keeps things simple yet special, the perfect centerpiece for a small gathering or holiday celebration for two.

Tips

To get ahead, you can prepare the maple roasted with salted pepitas and white bean purée up to 6 hours in advance. Store each component separately in airtight containers—be sure the carrots cool to room temperature before sealing. You can even leave everything on the counter for up to 6 hours. When ready to serve, warm the purée in the microwave (about 1 minute – making it easier to spread), spread it on a serving platter, arrange the room-temperature carrots on top, and garnish with extra herbs, pepitas, and pomegranate.

Looking for more great tips to make your holiday dinner a success? Read my Thanksgiving Menu and Guide for a mix of tried-and-true favorites, new additions, tips and tricks, oven schedules, and more!

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Maple Roasted Carrots, Salted Pepitas and White Bean Purée Recipe

Ingredients you'll need

While this recipe has three simple components—maple roasted carrots, maple-glazed salted pepitas, and a rosemary-spiced white bean purée—you’ll likely have most ingredients right in your pantry or fridge. The only item you may want to splurge on is pomegranate arils. While totally optional, these vibrant gems add a lovely tang and a pop of ruby red that makes the dish feel extra special.

For the white bean puree:

white bean puree ingredients on a white marble counter with a sprig of rosemary.

Canned cannellini beans or other white beans
Extra virgin olive oil
Freshly squeezed lemon juice
Garlic clove
Pinch of cayenne
Fennel seeds, toasted and crushed – I toast my fennel seeds in a hot pan on the stove then crush them using a pestle
Freshly chopped rosemary
Salt and pepper

Maple Roasted Carrots ingredients

Maple roasted carrots and salted pepitas ingredients on a parchment-lined baking sheet.

Whole carrots – you will peel the carrots, trimming the stems to leave just a little bit on the end. If your carrots are pretty big, cut into long ½ inch batons. Or if you want to skip the peeling and stemming you can also use baby carrots.
Olive oil
Maple syrup
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish
Pomegranate arils, for garnish
Pinch of red pepper flakes, for garnish
Flaked sea salt, for garnish

Maple-Glazed Salted Pepitas

Raw pepitas also known as pumpkin seeds
Olive oil
Maple syrup
Kosher salt

See recipe card for quantities.

How to make

Creating this maple roasted carrots with salted pepitas and white bean purée is easier than it looks! With just a few simple steps, you’ll make a creamy white bean purée, roast maple-glazed carrots, and salted pepitas to perfection. And don’t forget—you can prepare each component up to 6 hours ahead of time, storing them separately. When ready to serve, just warm up the purée, layer everything together, and enjoy!

Each element adds its own layer of flavor, coming together to create a holiday-worthy side that’s as beautiful as it is delicious.

Peeled whole carrots on a baking sheet tossed in maple syrup and olive oil.

Step 1 | Roast the carrots

Start by tossing the carrots with maple syrup, a little oil, and a pinch of salt on a parchment-lined baking sheet. Spread the carrots out in a single layer—they need some breathing room to roast evenly! Make sure to leave space on one side of the sheet, as we’ll add the pepitas there partway through roasting.

Step 2 | Toast the Pepitas

While the carrots are roasting, grab a small bowl and toss the raw pepitas with a teaspoon of olive oil, a tablespoon of maple syrup, and a sprinkle of salt. This little maple coating will make them deliciously crunchy and flavorful.

After the carrots have had their 7 minutes, pull the pan out and gently slide the carrots to one side, making space for the pepitas on the other half. Spread out the pepitas and return the pan to the oven for another 5-8 minutes, until the carrots start to brown but still have a slight bite, and the pepitas turn a light golden brown around the edges.

Once they’re done, take everything out and let it cool. If you’re prepping ahead, you can make this up to 6 hours in advance—just mix everything together right before serving!

White bean puree ingredients in a clear beaker for a hand immersion blender.

Step 3 | Make the white bean puree

Let’s whip up a tasty white bean puree! Start by tossing the beans, olive oil, lemon juice, garlic, a pinch of cayenne, and fennel seeds into a food processor or grab your hand blender. Blend until everything’s nice and smooth. Transfer it to a bowl, and sprinkle in some chopped rosemary, plus a little salt and black pepper. Give it a few minutes to let all those flavors mingle, then taste and tweak the seasoning if you like.

White bean puree in a brown marble bowl, drizzled with olive oil and garnished with red pepper flakes and a rosemary sprig.

A blue and white spatula spreading white bean puree on a white plater to assembple the maple roasted carrots, salted pepitas and white bean puree dish.

Step 4 | Assemble

When it’s time to serve, spread the creamy white bean puree across the bottom of a serving platter. Toss the carrots with parsley and a sprinkle of red pepper flakes on the baking sheet to add a little kick. Arrange the carrots over the puree, then top it all off with a handful of extra herbs, crunchy pepitas, and juicy pomegranate seeds. Finish with a pinch of flaked salt, and you’re ready to dig in!

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Common questions about this recipe

You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

Are roasted carrots good for you?

Absolutely, roasted carrots are a nutritious choice! Carrots are packed with fiber, vitamins (especially vitamin A from beta-carotene), and antioxidants. Roasting brings out their natural sweetness and can even make some nutrients, like beta-carotene, more available for your body to absorb. Plus, roasting carrots with a bit of healthy fat, like olive oil, helps maximize the absorption of fat-soluble vitamins. So, not only are roasted carrots delicious, but they’re also a great way to enjoy a variety of health benefits! 1

Can roasted carrots be frozen?

It's best not to freeze roasted carrots. Freezing them can change their texture, making them mushy and less enjoyable when reheated. Roasted carrots are at their tastiest when fresh, with that perfect caramelized exterior. If you have leftovers, try to use them within a few days for the best flavor and texture rather than freezing them!

Looking for other vegetarian recipes for two like this? Try these: