Curry Roasted Carrots
These roasted curried carrots are a delightful combination of sweet flavor with a nice spicy kick. They make the perfect side dish, but they're also incredibly satisfying as a main course. In fact, whenever I want a quick and delicious meal or a great side dish for myself, I'll whip up a batch of these carrots. They're so irresistible that I often find myself finishing the entire pan.
Ingredients
- 2 lbs. fresh carrots peeled and cut on the diagonal
- 1 Tbsp extra virgin olive oil
- 2 Tbsp honey preferably local
- 1 Tbsp curry powder
- 10-12 fresh thyme sprigs
- Sea salt and black pepper to taste
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet. Set aside.
- Add carrots, olive oil, honey, curry powder, and fresh thyme to a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined.
- Pour seasoned carrots on the prepared sheet pan and spread into a single layer without overcrowding. Place in the pre-heated oven and roast for 20-25 minutes, turning carrots once halfway through cooking. Carrots should be crisp tender and nicely browned when ready.
- Remove from oven and transfer to a serving bowl or platter. Serve immediately with your choice of entrees. Enjoy!