Curried Roasted Carrots
These curried roasted carrots are easy, easy, easy. Just four ingredients--carrots, olive oil, curry, and honey--are required to make a soul-satisfying side dish in 30 minutes. A perfect accompaniment to chicken, beef, pork, or lamb. Even add them to a salad.
Ingredients
- 2 pounds medium carrots (about 1 inch or 25 mm in diameter), peeled and cut into thirds on the diagonal
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon kosher salt
- 1 tablespoon honey, or to taste
Instructions
- Preheat the oven to 425°F (220°C) and adjust an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil.
- Place the carrots on the prepared baking sheet, drizzle with the oil, sprinkle with the curry powder and salt, and toss until evenly coated.
- Roast the carrots, stirring a few times to prevent sticking and burning, until tender, 25 to 30 minutes.
- Immediately drizzle the honey over the carrots and stir to coat evenly. Taste and, if necessary, adjust the seasoning. Transfer the carrots to a platter and serve immediately.
Nutrition
Serving: 1portion | Calories: 120kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 448mg | Fiber: 7g | Sugar: 15g