Posted by: marthabernie | September 5, 2015


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.


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.


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