{NEW} Curry Roasted Carrots 🥕🥕🥕
How to turn a basic orange carrot into a flavorful, crispy, delectable TREAT!💥
Roasted vegetables are LIFE!😍
So once again I MUST warn you to double up the batch because these disappear FAST!💣
Depending on the curry powder you choose, these can be very mild, spicy…or somewhere in between.💁♀️
Our curry roasted carrots are great for meal prep, quick weeknight dinners, or even Sunday night when company is over. Sure to impress and delight!
➡️ Rachel’s Tips:
Try experimenting with adding a bit more curry powder to YOUR personal taste preferences, as curry powder varies in flavor and intensity.
For a different spin on this, try chopping up yams, sweet potatoes, or butternut squash, using this recipe instead of the carrots.
All DELIGHTFUL combinations, and really very delicious roasted with the curry powder and seasonings.
For crisper carrots, be sure not to overcrowd the baking sheet. They need space to crisp up, so use 2 separate baking sheets if necessary.
makes about 4 servings
Ingredients:
- 1 lb. garden carrots
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 Tbsp curry powder (hot or mild)
- 1 Tbsp avocado oil
- 1/8 tsp freshly ground black pepper
- 1/4 tsp sea salt, or to taste
Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper. Peel and trim the ends of carrots, wash thoroughly to remove any dirt. If carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice your carrots diagonally in1/4-inch-thick slices, then place carrots into a large bowl. Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top.
Toss really well until evenly coated, then arrange the carrots in a single layer, onto your prepared baking sheet.
Bake for about 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting.
Once finished roasting, carefully remove from the oven and transfer to a serving dish.
Squeeze with fresh lime juice if desired and enjoy! Leftover carrots can be stored, sealed in refrigerator for up to 3-4 days, which makes them great for meal prep.
Prior to eating reheat on the stovetop, or in the oven for 5 minutes.
❤Rachel
Curry Roasted Carrots
Ingredients
- 1 lb. garden carrots
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 Tbsp curry powder (hot or mild)
- 1 Tbsp avocado oil
- 1/8 tsp freshly ground black pepper
- 1/4 tsp sea salt, or to taste
- lime wedges for serving, optional
Instructions
- Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper.
- Peel and trim the ends of carrots, wash thoroughly to remove any dirt.
- If carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice your carrots diagonally in1/4-inch-thick slices, then place carrots into a large bowl.
- Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top.
- Toss really well until evenly coated, then arrange the carrots in a single layer, onto your prepared baking sheet.
- Bake for about 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting.
- Once finished roasting, carefully remove from the oven and transfer to a serving dish.
- Squeeze with fresh lime juice if desired and enjoy!
- Leftover carrots can be stored, sealed in refrigerator for up to 3-4 days, which makes them great for meal prep.
- Prior to eating reheat on the stovetop, or in the oven for 5 minutes.
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