Four ingredients and fourty-five minutes are all you need to whip up a batch of these tasty Curried Carrot Fries!
How on earth did it take me so long to get on board with carrot fries?
Let me tell you how this recipe came into being:
This past summer was the first time I’ve ever had my own garden, and I went totally overboard. Most of the past few weeks have been spent finding creative ways to eat my way through pounds and pounds of tomatoes, beets, squash, and carrots.
We don’t need to talk about all of the failed crops that didn’t produce this year. Blessing in disguise, I say.
I dug up my carrots, the entire time wondering why on earth I planted so many. I like carrots just fine, but I usually use them in ways that don’t exactly show off their carrot-ness.
I always have a few jars of Thai Sweet Potato and Carrot Soup in the freezer, and I use carrots in a variety of dishes like Atakilt Wat, Indian Sweet Potato Curry, Feta Carrot Fritters, and Mulligatawny Soup.
Sadly, none of these dishes really allow the carrots to be the star of the show. It’s tragic, I know.
Besides being wonderfully good for you, carrots have a delightful flavor — a flavor which only gets better after being roasted in the oven.
Roasting carrots brings out their natural sweetness, which works perfectly in this recipe to temper the heat from the curry powder.
I quickly ate my way through all of the carrots in the garden, feeling rather smug about not only growing the carrots, but also eating them like a big kid.
About the time my love of curried carrot fries grew into near-addiction levels, Lipton Iced Tea reached out to me about sharing a recipe that would pair well with their Lemon flavored iced tea.
Hmmm… let me think.
Putting aside the fact that iced tea is awesome with just about everything, I especially love it with Indian-inspired meals. I’m a sucker for a little sweetness in my tea, especially when I’m eating something with a bit of heat.
I know! Let’s go with curried carrot fries.
Well, that was easy.
A quick reminder about working with curry powder: it contains turmeric. Turmeric is a wonderful spice, but it also stains just about everything it touches.
Make sure you toss the carrots in a bowl that won’t stain (like glass or high-quality plastic). Use a metal or dark plastic utensil rather than a clear spatula or wooden spoon to do the stirring.
If you’re using light-colored baking sheets like these that I use, then, I recommend lining them with foil before you get started.
Curried Carrot Fries Recipe
- 12 carrots - cut into fry-shaped strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- 1 1/2 teaspoons kosher salt
- Preheat the oven to 400 degrees Fahrenheit.
- Place the carrots, olive oil, curry powder, and salt in a large bowl; toss well to coat.
- Divide the seasoned carrots between two parchment-lined rimmed baking sheets. Give the pan a good shake to ensure the carrots are in a single layer; bake for 25-30 minutes, checking once halfway through to rotate the pans.
- Serve with Greek yogurt dusted with smoked paprika, if desired.
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.