Maple glazed potato & carrot bowl

Ingredients

Colorful baby Nantes carrots

Baby potatoes (grelots or fingerlings)

2 tbsp avocado or canola oil

Salt and pepper

Pinch of cayenne pepper

Pinch of paprika

Pinch of dried thyme

Drizzle of maple syrup

Sunflower and pumpkin seeds

Goat cheese

Arugula

Preparation

Preheat the oven to 385°F.

Cut the baby potatoes in half and slice the carrots lengthwise.

In a bowl, toss the potatoes with avocado oil, salt, pepper, cayenne, paprika, and thyme. Spread them on a baking sheet lined with parchment paper and place in the oven.

Meanwhile, bring a pot of salted water to a boil. Add the carrots and cook for about five minutes. They should remain firm. Drain and rinse under cold water.

In a bowl, mix the carrots with a bit of avocado oil, maple syrup, salt, pepper, and a pinch of cayenne. Add them to the baking sheet with the potatoes and continue roasting until everything is golden and caramelized.

Toast the sunflower and pumpkin seeds in a pan with a little oil until golden brown.

On a plate, arrange a bed of arugula, add the roasted vegetables, and sprinkle with toasted seeds and crumbled goat cheese.

Serve as is or with a protein of your choice.