I feel like carrots get a bad rap and, thus, are underutilized. In my school cafeteria experience, they were typically served in one of two lanes: sweet (and usually too soft) or bland (and probably still too soft). Carrots are actually pretty versatile and are meant for more than accompanying wings and ranch, y’all. They’re good on their own and [as my mom would say] good for your eyes ! I’m not here to lecture you about beta carotene and eye health, though. I’m here to present these gorgeous and perfectly-roasted side dish stars to you. The carrots featured below met a grand and glorious fate. They were lovingly tossed with olive oil, curry, and ginger, then roasted until reaching a wonderfully tender (but not mushy) state. Did I mention that they make a scrumptious side dish? Just checking. 🙂 While roasting, they emit a mouth-watering aroma and it is hard not to try them as soon as they come out of the oven. Learn from my burnt tongue experience and jut don’t do it. Chill out and let them cool for just a bit. The simplicity of this recipe is just another plus. This is another one of those throw-everything-in-the-pan-toss-and-cook recipes that makes dinner so effortless. I promise you, anybody can make these. You don’t need trick, weird tools, or a whole afternoon. Prep time is just a few minutes and time in the oven is 30 minutes. That means you can stick these in the oven before Oliva Pope says “It’s handled.” for the first time and be able to enjoy them during the closing credits! I hope you’ll try them out and fall in love like I did.
What’s your favorite way to eat carrots? I’d love to hear from you in the comments below. Thanks for reading!
- 12 carrots cut in half lengthwise
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1 teaspoon Fresh Parsley optional garnish
- sea salt to taste
- black pepper to taste
- olive oil generous drizzle
Preheat oven to 375 degrees. Place carrots on a rectangular baking sheet or pan.
Add spices then drizzle with olive oil and toss until are well coated. Spread carrots out in a single layer on pan.
Roast for about 30 minutes, turning halfway through.
Garnish with fresh parsley, if desired.