Roasted Curry Carrots

Repeat After Me... Roasted carrots are a staple!
Repeat after me: Roasted carrots are a staple. Roasted carrots are a staple. Roasted carrots are a staple. Roasted carrots are…
In all seriousness, roasted carrots are simply the bomb. You likely already know how long carrots last in your fridge – practically forever. Pair these hardy root veggies with any combination of seasoning – curry just happens to be one of my favorites – and toss together in the oven for a simple, delicious, and nutritious addition to your dinner.

Roasted Curry Carrots
Ingredients:
- 2 bunches of carrots – washed, peeled, and cut into 2-3 inch pieces. Thicker carrots should first be sliced in half or quarter lengthwise.
- 3 tablespoons of coconut oil, clarified butter, or your preferred oil
- 2 teaspoons of curry powder
- Sea salt and black pepper, to taste
Steps:
- Set oven for 425°F
- Place carrot pieces onto a baking sheet. Place parchment paper or silicone baking sheet down prior if desired. Coat well with oil, curry powder, sea salt, and pepper.
- Adjust carrot pieces so a cut edge is face down, if available – the carrots will brown best this way. Be sure not to crowd pan – each carrot piece should lay completely flat on the pan and not overlap with other carrot pieces. Each piece should have a little “breathing room” on all sides to allow steam to escape, so carrot will crisp and not get soggy.
- Roast for 20 minutes.
- Remove carrots from oven. If carrots appear dry, add more oil. Taste a piece – if it needs more seasoning, adjust accordingly. Roast for additional 10 minutes or as needed.
- Enjoy!
