Curried Carrots Recipe
Who knew four ingredients and forty-five minutes could create such magic? These Curried Carrots are a delicious, easy-to-make treat, and these carrot fries will surely spice up any meal.
Servings: 4 Servings
Calories: 142kcal
Equipment
Ingredients
- 12 carrots cut into fry-shaped strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- 1 1/2 teaspoons kosher salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 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.
Notes
Store Curried Carrots in an airtight container in the refrigerator for up to 3-4 days. To freeze, use a freezer-safe container and store for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then spread on a baking sheet and warm in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes until heated through and crispy.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 999mg | Potassium: 609mg | Fiber: 6g | Sugar: 9g | Vitamin A: 30587IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg
