Curry Roasted Carrots
Friends, these are not the carrots your Mom use to make! No offense to mother's but I think you know where I'm coming from.... especially so if you grew up in the days when all food was over-cooked, dry and spice-less. These taste amazing!
These roasted carrots are more savory than sweet because they are seasoned with curry powder. The sweetness comes from the carrot’s natural sugars. The combination of the two flavors is a home run! A superb side to any entree, especially grilled chicken. Or as a snack paired with a hard boiled egg or two. Remember to pair with your choice of protein in order to keep the blood sugar stable :) I made a large batch in prep for the busy week ahead which makes a handy, tasty vegetable side I can quickly pair with my protein. Drop a few in a container and presto - portable! Roasting vegetables is quick and easy and this carrot recipe can't be more basic. A fast way to feed yourself and family, or a perfect side to bring along to dinner parties. Enjoy!
Prep time is 5 minutes Here's how to do it: Ingredients - 1 medium bundle (~ 8) carrots, rinsed, scrubbed, tops removed and cut in half if large - 2 tsp Curry Powder - 1-2 tbsp Avocado Oil - 1/4 tsp Sea Salt - 1/4 tsp Black Pepper Instructions Preheat oven to 400 degrees F.
Place carrots on baking sheet with parchment paper underneath and drizzle with oil.
Sprinkle carrots with curry powder, salt and pepper.
Roast for 20 minutes or until tender and brown. Flip the carrots halfway through.
1 medium carrot:
CHO = 7g
PRO = 1g
Fat = 4g
Fiber = 1g Calories: 61