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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.
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Maple Roasted Carrots, Salted Pepitas and White Bean Purée Recipe

For a 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 table for two. Nestled on a bed of warm rosemary-spiced white beanpurée 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.
Prep Time5 minutes
15 minutes
Total Time20 minutes
Servings: 2 servings
Author: Pam Werley

Ingredients

For Bean Puree:

  • 1 cup canned cannellini beans or other white beans, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1 garlic clove grated or minced
  • Pinch of cayenne
  • ¼ teaspoon fennel seeds toasted and crushed
  • 1 teaspoon chopped rosemary
  • Salt and pepper

For Roasted Carrots:

  • 1 lb long carrots, cut into long ½ inch batons, peeled and stems trimmed to leave just a little bit on the end.
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon kosher salt
  • Fresh cracked black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish
  • ¼ cup pomegranate arils for garnish
  • Pinch of red pepper flakes
  • Flaked sea salt for garnish

For Pepitas:

  • ¼ cup raw pepitas
  • 1 teaspoon olive oil
  • 2 teaspoons maple syrup
  • Kosher salt

Instructions

  • Preheat the oven to 450 degrees F.
  • On a rimmed parchment lined baking sheet toss together the carrots, maple syrup, oil and salt. Spread out the carrots, as you don’t want to overcrowd them, yet leaving enough room on half the sheet to toast our pepitas, added partway through roasting.
  • Roast the carrots for about 7 minutes. Meanwhile, in a small mixing bowl toss raw pepitas with 1 teaspoon olive oil and 1 tablespoon maple syrup. Sprinkle with some salt. At the 7-minute mark of roasting, remove the pan from the oven, sliding the carrots to one side, sprinkle the pepitas on the open side of the pan. Place the pan back in the oven and continue to roast for another 5-8 minutes, until the carrots are beginning to brown but still retain a bite, and the pepitas are light golden brown around the edges. Then remove from the oven and set aside to cool.
  • You can make this up to 6 hours in advance if you want to get ahead and mix with the remaining ingredients just before you serve.
  • To make the bean puree, put the beans, olive oil, lemon juice, garlic, cayenne, and fennel seeds in a food processor or use a hand blender, processing until smooth. Transfer to a bowl. add the rosemary, salt and black pepper to taste. Set aside for a few minutes to allow the flavors to meld, then taste and adjust the seasoning.
  • When ready to serve, spread the white bean puree over the base of a serving platter. On the baking sheet, mix the carrots with parsley and red pepper flakes. Place carrots on top of the bean puree. Scatter extra herbs, pepitas and pomegranates on top. Sprinkle with flaked salt and serve.

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