Simple oven-roasted carrots with pancetta and pumpkin seeds. The perfect fall or thanksgiving side dish with sweet and salty flavors.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
8carrotspeeled and cut into 2-inch pieces
2tablespoonolive oil
1pinchKosher salt
1pinchfreshly cracked black pepper
½cupdiced pancetta
½cupraw pumpkin seeds/ pepitas
Instructions
Preheat oven to 400 degrees Fahrenheit.
On a large baking sheet, toss the carrots with the olive oil and salt and pepper. Roast in the oven for a total of 15 minutes. After about 12 minutes, or when the carrots are beginning to soften, toss the pumpkin seeds with the carrots. Roast for another 3 or so minutes, or until carrots are al dente and pumpkin seeds are just beginning to brown, being careful to not burn the pumpkin seeds.
Meanwhile, place pancetta on a baking sheet and cook for 15 minutes, or until pancetta is beginning to crisp up, being careful not to burn. Remove from oven and place on a paper towel to drain.
In a serving dish toss together carrots, pumpkin seeds, and pancetta. Serve immediately.
Notes
Pancetta and pumpkin seeds both burn pretty easily. Be sure to keep an eye on your oven.