Quick and easy to make, this dish works as a side or a complement to different vegan roasts, salads and pasta.
1 hand-full of mixed nuts, some fresh chives and rosemary leaves picked from our garden.
I love using the pizza stone for this because the heat is more evenly distributed, which makes roasting rather faster.
Roast the herbs for about five minutes, and the nuts for ten minutes at high temperature (220°C in a convection oven).
Roast nuts, rosemary and chives
In a separate bowl, marinate the sliced carrots and pumpkin seeds with 1 tablespoon of olive oil, salt (to taste) and garlic granules (1 tablespoon if you like a stronger garlicky flavor like me).
Marinate carrots and pumpkin seeds in olive oil, salt and garlic granules.
Then roast the carrots & pumpkin seeds in a baking tray for 15 minutes at high temperature (220°C in a convection…
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