Curried Roasted Carrots
Author: Denise Costello
Curried Roasted Carrots (serves 4) This is such an easy and delicious way to get a mega-dose of beta carotene. Make a double batch to make a soup or to just have on hand to nibble on as a snack or toss into a salad.
- 3 cups carrots, peeled and cut into 2-inch chunks
- 4 tsp extra-virgin olive oil or coconut oil
- ½ tsp curry powder
- 2 tsp honey
- salt and pepper to taste
- Preheat oven to 400.
- Line a baking sheet with parchment paper and toss carrots with oil, curry, salt and pepper to coat. Bake about 20 minutes, stirring at the halfway point. When you remove from the oven, toss with honey.
- It’s that easy - the hard part is to stop nibbling on the carrots before dinner!