Curry Roasted Carrots #ImprovCooking

Curry Roasted Carrots caramelize split whole carrots with a curry and honey glaze that is simply to die for.
Curry Roasted Carrots

Curry Roasted Carrots

By Sue  Lau | Palatable Pastime

Curry Roasted Carrots are my recipe  of the day for  the blogging group  Improv  Cooking. We  get together once  per month  to create a new recipe  combining  two  terrific ingredients.

Carrots &  Cinnamon

This  month  was all about  carrots and cinnamon.  I thought about a carrot cake, but I have so much baking  going  on right now I couldn’t squeeze  it in.

But a vegetable side  dish is always easy to put  on  the menu,  so side dish it was.

Curry Roasted Carrots

Cooler Weather & Curry

Autumn  to me seems to be a great time  for  curry. It is very warming for  the cooler  days  upon  us.

I almost did a navratan korma sort of thing with various vegetables, but have been dreaming  of a roast chicken  lately.

The flavors in this pair so well with roasted chicken that it was a  natural choice. Try to imagine the curry flavors you sometimes have in a curried chicken  salad, and have that  explode over the entire meal.  Yum.

October Improv Cooking Challenge

Carrots and Cinnamon

      • Curry Roasted Carrots

        Curry Roasted Carrots

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        Curry Roasted Carrots

        Curry Roasted Carrots

        Sue Lau
        Prep Time 10 mins
        Cook Time 35 mins
        Course Side Dish
        Cuisine American
        Servings 4 (4-6)

        Ingredients
          

        • 2 pounds whole carrots (peeled and split lengthwise)
        • olive oil, salt and black pepper
        • 2 tablespoons butter
        • 4 tablespoons honey
        • 2 teaspoons curry powder
        • 1/8 teaspoon cinnamon

        Instructions
         

        • Preheat oven to 400F.
        • When cutting the carrots, leave the thin pointy ends on if you have them- they crisp and are delish.
        • Place carrots on a nonstick foil lined baking sheet cut side down.
        • Drizzle with a little bit of olive oil, and season with salt and pepper.
        • Bake 25 minutes.
        • While carrots roast, melt butter in a tiny skillet and whisk in the honey and seasonings.
        • Turn the carrots after 25 minutes and drizzle with warm honey mixture.
        • Bake 10 minutes more.

        Notes

        From the kitchen of palatablepastime.com
        Keyword vegetable side dish recipes

        Curry Roasted Carrots

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5 responses

  1. Pingback: Carrot Cake Overnight Oats - Cookaholic Wife

  2. You had me at curry and the combo, my mouth is singing at the idea of combining that with carrots and of course cinnamon. And of course, roasting them.

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