Thursday, March 6, 2014

Curried Roasted Carrots

Even though we loved the main dish that I made the other night for dinner, I almost feel like these curried roasted carrots were the star of the show!  And they probably were for my baby girl who went crazy (in a good way) every time she saw them.  I couldn't cut them up fast enough for her and she kept smacking her lips while she ate them.

The roasting and the little bit of honey causes these carrots to be sweet (I'm sure you could leave out the honey, if you wanted to and still get the natural sweetness from the carrots) and the curry adds a nice flavor contrast. I had originally halved this recipe but that was a mistake -- they were gone in a flash. I'm already planning to add these (the full batch) to next week's menu as well!

Curried Roasted Carrots
Taken from: Once Upon a Chef
Serves 4-6
  • 2 pounds medium carrots, sliced into thirds on the diagonal
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon honey (plus more if needed)

  1. Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.


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