Description
These Curried Roasted Carrots are a flavorful and easy side dish that pairs well with a variety of main courses. The combination of sweet carrots with aromatic spices makes for a delicious addition to any meal.
Ingredients
Scale
Carrots:
- 1 1/2 pounds carrots (peeled and cut into sticks or coins)
Seasoning:
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Carrots: In a large bowl, toss the carrots with olive oil, honey or maple syrup, curry powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
- Roast Carrots: Spread the seasoned carrots on the baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- Finish and Serve: Drizzle with lemon juice if desired. Transfer to a serving platter and garnish with chopped cilantro or parsley before serving.
Notes
- These carrots pair well with roasted chicken, lamb, or grain bowls.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: about 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
