Curry-Roasted Carrots

By now, you all know how much I love roasted vegetables.  Carrots are no exception – just like most of their veggie cousins, when carrots are roasted they become caramelized and deeply sweet-savory.  Now, I could eat plain roasted veggies, with just olive oil, salt and pepper, and maybe a squirt of lemon juice, every day for the rest of my life and never be bored.  But I realize that not everyone is as single-mindedly obsessed with vegetables as I am, and that some of my darling readers might appreciate me changing things up once in awhile.  So here’s a little variation on plain roasted carrots (which are good just as they are) for ya: curry-roasted carrots.

Forrest Gump said many times that he and Jenny were like “peas and carrots.”  What he really should have said was that they were like curry and carrots.  There are very few things, in my opinion, that go better together than curry and carrots.  Curry just loves carrots, and I’ve combined the flavors before in my curried carrot salad.  And not only are these flavors made for each other, but both curry and carrots are great for you.  Carrots contain beta-carotene, which is such an important nutrient that I’ve been known to dream about it and wake up craving orange vegetables.  And curry is thought to possibly prevent degenerative diseases such as Alzheimer’s and dementia if you eat it in small quantities throughout your life.  If that goodness isn’t reason enough to make these curry-roasted carrots, I’ll give you another reason: they’re freaking delicious.  The carrots take on a resonant sweetness, which is perfectly complemented by the spicy crunch of curry powder and garam masala.  Healthy and delicious… yes!

Curry-Roasted Carrots

2 bunches baby garden carrots with greens attached
extra-virgin olive oil
kosher salt and black pepper
1/2 to 1 teaspoon garam masala
1/2 to 1 teaspoon curry powder

  • Preheat oven to 450 degrees Fahrenheit.
  • Trim carrots so that only a small tuft of green remains.  Wash them, but there’s no need to peel them (unless you bought them already-peeled in a bag from Whole Foods like I did, cheater that I am).
  • Lay carrots out on a foil-lined baking sheet and dress with olive oil; toss until carrots are lightly coated.  Add kosher salt (a generous amount), black pepper, garam masala and curry powder.  (I like lots of spice, so I go for the full teaspoon.  If you like less, start with 1/2 teaspoon and see how it looks to you.  You can always add more, but it’s rather hard to subtract.)
  • Roast carrots for 1 hour, tossing once, midway through.

Yield: Serves 4-6.

Source: Covered In Flour.

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