Carrots are one of my favorite vegetables. I usually finish them with a little honey and butter before serving, but I also sometimes pout a teaspoon of curry powder in with the butter and coat them. This recipe is a variation on that recipe, and roasting the carrots brings out their naturally sweet flavor.
SWEET CURRY CARROTS with CHIVE YOGURT
1-1/2 pounds carrots with tops trimmed (about 10)
1 tablespoon olive oil
3 tablespoons honey
1 tablespoon curry powder
2/3 cup plain low fat Greek yogurt
1/4 cup snipped fresh chives
Preheat oven to 425 degrees F. Scrub carrots and peel, if desired. Halve any large carrots lengthwise. Line a baking pan with foil and spray with cooking spray. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/4 teaspoon salt, and 1/2 teaspoon white or black pepper. Roast carrots for 15 minutes. Meanwhile, in a small microwave bowl warm honey in microwave for 30 seconds. Whisk in curry powder and set aside. Remove carrots from the oven; drizzle with honey mixture, toss to coat. Roast ten minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to serving platter.
For Chive Yogurt, combine yogurt, chives and 1/4 teaspoon salt and 1/2 teaspoon white or black pepper. Serve with carrots. Makes 6 to 8 servings.
ENJOY!
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