Everything Sides: Roasted Organic Baby Carrots With Curry And Ginger
"Everything Sides" are comprised of four side dishes. They are delicious and easy to make.
Equipment
- 2 rimmed baking sheet pans
- 3 mixing bowls Small
- 1 chef's knife
- 1 cutting board
Ingredients
Roasted Organic Baby Carrots with Curry and Ginger: Kcal count: 385 per serving
- 1 pound baby organic carrots with leafy tops
- 1/4 cup olive oil
- 1 tbsp mild curry powder
- 1 tbsp ground ginger
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Garnish:
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Instructions for the Roasted Organic Baby Carrots with Curry and Ginger:Preheat the oven to 450°F.Trim the tops of the carrots, leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, kosher salt, and freshly ground black pepper, and whisk to combine.Using two rimmed baking sheets, divide the carrots between two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots in the spices and coat well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes, until fork-tender. Transfer the Roasted Organic Baby Carrots with Curry and Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.
Notes
1) The Kcal count on the "Recipe Card" is for the Roasted Organic Baby Carrots with Curry and Ginger. Kcal counts per serving for the other side dishes are listed under each category.
2) *Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.
3) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.
