Curried Carrots with Mint & Pumpkin Seeds

All the decorations and lights are up. The presents are under the tree and shipped to the far out loved ones we can’t visit this season. The only thing left to plan are holiday meals. I don’t know what it is but I don’t ever have the desire to put as much effort and sweat into Christmas dinner as I do Thanksgiving. Does anyone know why its always like that?

I think its because we scramble around hunting for gifts that we are all tired out by the time we are standing face to face with an oven. I do however think there should be something unique or special on the menu outside of desserts and cocktails. Something that compliments the warmth and love around your table and starts a few family fork wars.

These curried carrots are inviting and an easy side to add to your holiday menu. The pumpkin seeds and mint are a plated haiku.


  • Fresh Carrots (2 pounds, diagonal slices, 1 – 1 1/2 inches)
  • Pumpkin Seeds (2/3 cup)
  • Fresh Mint (2 tablespoons) Save a few whole leaves for garnish.
  • Curry Powder (2 tablespoons)
  • Thyme (2 teaspoons)
  • Kosher Salt (2 teaspoons)
  • Olive Oil (3 tablespoons)


  1. Heat oil in large pan/skillet on stovetop, medium to high heat.
  2. Add carrots and cook for 10 minutes, stirring occasionally
  3. Lower heat and add curry, thyme and salt. Cook for 2 more minutes until golden brown.
  4. Remove cooked carrots from heat and stir in pumpkin seeds and mint.
  5. Add saved whole mint leaves for garnish and serve.

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