Tag Archives: plant based

Roasted Carrots

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Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 4

Time: 25-40 minutes

 

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

 

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!

Salt and Vinegar Roasted Pumpkin Seeds

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Salt and Vinegar Pumpkin Seeds

Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!

For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.

4 from 2 votes
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Salt and Vinegar Pumpkin Seeds

Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 45 minutes
Servings 8

Ingredients

  • 2 cups raw pumpkin seeds
  • 2 cups white vinegar, plus 1 tablespoon
  • 1 teaspoon salt

Instructions

Optional: Make Vinegar Salt

  1. Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.

Make Pumpkin Seeds

  1. Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.

  2. Preheat oven to 350°F.

  3. Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.

Salt and Vinegar Pumpkin Seeds 2