Roasted carrots are one of our favorite, easy vegetables. This recipe from Jenn Segal adds curry powder and honey, and turns the simple carrots into a spicy almost vegetable candy. Great side dish for pork, chicken, or you could just devour an entire sheetpan by itself.
2 pounds medium carrots, sliced into thirds on the diagonal
3 Tbs. extra virgin olive oil
1 Tbs. curry powder
1/2 tsp. kosher salt
1 Tbs. honey, or to taste
Set oven rack in middle position and preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Toss carrots with olive oil, curry powder, and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber 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. Serves 4-6
Note: Honestly, my husband and I could eat this whole thing.(Carrots shrink as they cook.)
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