Roasted Curry Carrots

Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 63kcal

Author: Jazzmine Woodard

Simple side dish of carrots seasoned with curry powder and roasted to perfection in 30 minutes

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Equipment

Ingredients

2 pounds carrots
2 tablespoons olive oil
1-2 teaspoon curry powder
½ teaspoon garlic powder
½ teaspoon ground ginger
sea salt to taste
black pepper to taste
1 teaspoon parsley optional garnish

Instructions

Preheat oven to 375 degrees. Spray sheet pan with non-stick oil spray and set aside.
Scrub carrots clean and chop off stem ends. Slice each carrot in half lengthwise or cut to your desired shape and size.
2 pounds carrots
Spread carrots out on prepared sheet pan. Drizzle olive oil over top, then season with curry powder, garlic powder, ginger, sea salt, and black pepper and toss until each carrot is evenly coated.
2 tablespoons olive oil, 1-2 teaspoon curry powder, ½ teaspoon garlic powder, ½ teaspoon ground ginger, sea salt, black pepper
Place pan into oven to roast for about 30 minutes or until carrots are fork tender.
Serve carrots warm. Garnish with fresh parsley, if desired.
1 teaspoon parsley

Notes

How to know when the carrots are finished cooking? The carrots should be fork tender, meaning you can easily pierce them with a dinner fork, as you would to eat them. The outside of the carrots will be glossy, slightly wrinkled, and firm to the touch. You'll also notice a bit of browning around the edges. That's the caramelization!

Storage

Store roasted carrots in the refrigerator in an airtight container. These will keep for up to one week.

To freeze, spread room temperature carrots out on a sheet pan and flash freeze them first for about two hours then transfer to a freezer-safe, airtight container. This keeps the carrots from freezing together into one solid piece and they'll keep for up to three months.

Nutrition