Curry Roasted Carrots
Curry-Roasted Carrots with browned butter and honey is an easy side dish that's sure to add some color and flavor to your life! The warm, earthy notes of curry perfectly complement the natural sweetness of roasted carrots, while the nutty browned butter with a touch of honey takes this dish to the next level.
Servings: 6
Equipment
Ingredients
- 3 bunches baby carrots one each yellow, orange and purple
- olive oil
- 2 teaspoons curry powder hot or mild
- Salt and freshly ground black pepper to taste
- 1 stick unsalted butter
- 1 tablespoon honey
Instructions
- Preheat oven to 375 degrees. Remove tops from carrots and reserve for another purpose if desired. Toss with olive oil, curry powder and salt and black pepper to taste. Spread out onto a baking sheet and roast 15-20 minutes or to desired doneness.
- Meanwhile, make the honey browned butter.
- Heat butter in a saucepan over medium-high heat. When it starts to simmer and bubble, reduce heat and cook until it begins to brown and the milk solids start to stick to the pan--approximately 3-4 minutes.
- Let the butter settle down a bit so any browned bits fall to the bottom.
- Carefully drain browned butter off into a small bowl. Whisk in honey and season with salt if desired.
- Transfer carrots to a serving dish. Drizzle butter over carrots and serve immediately.
Nutrition
Serving: 1 | Calories: 227kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 310mg | Potassium: 550mg | Fiber: 7g | Sugar: 14g | Vitamin A: 31505IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 2mg