Turn the basic carrot into a flavoursome, crispy and delectable treat.
Curry Roasted Carrots are the perfect accompaniment to chicken, beef, pork, or lamb or even add them to a salad.
The carrots’ natural sweetness balances with the earthy curry powder and is a match made in heaven.
Preheat oven to 190°C and line a baking dish with baking paper.
Peel and trim the ends of carrots, wash thoroughly to remove any dirt.
If carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice your carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.
Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top and toss really well until evenly coated.
Arrange the carrots in a single layer, onto your prepared baking sheet. Make sure they have space between them, otherwise they'll poach rather than roast.
Bake for about 30 minutes until just golden crisp, stirring carrots halfway through to ensure even roasting.
Once finished, carefully remove from the oven and transfer to a serving dish.
Squeeze with fresh lime juice if desired, sprinkle with parsley and enjoy!
Leftover carrots can be stored, sealed in the refrigerator for up to 4 days which makes them great for meal preparation.
Ingredients
Directions
Curry Roasted Carrots are the perfect accompaniment to chicken, beef, pork, or lamb or even add them to a salad.
The carrots’ natural sweetness balances with the earthy curry powder and is a match made in heaven.
Preheat oven to 190°C and line a baking dish with baking paper.
Peel and trim the ends of carrots, wash thoroughly to remove any dirt.
If carrots are thick, cut them in half lengthwise; if not, leave whole.
Slice your carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.
Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top and toss really well until evenly coated.
Arrange the carrots in a single layer, onto your prepared baking sheet. Make sure they have space between them, otherwise they'll poach rather than roast.
Bake for about 30 minutes until just golden crisp, stirring carrots halfway through to ensure even roasting.
Once finished, carefully remove from the oven and transfer to a serving dish.
Squeeze with fresh lime juice if desired, sprinkle with parsley and enjoy!
Leftover carrots can be stored, sealed in the refrigerator for up to 4 days which makes them great for meal preparation.