CURRY AND TURMERIC ROASTED CARROTS
This recipe is a favorite in the repertoire because it is so easy to make, yet it tastes like a restaurant quality dish! It is also a nutritional powerhouse — full of fiber and vitamin A from the carrots as well as antioxidants and anti-inflammatory properties from the spices. The combination of the black pepper and turmeric is particularly powerful as the piperine in the pepper enhances the body’s absorption of the curcumin, the phytonutrient in turmeric, by 2,000%.
Because this recipe calls for a lot of spices, I either like to make the mix in bulk in advance for multiple uses (scale up!) or I don’t use any measurements at all and just wing it. To measure them out each and every time just feels too tedious, so if you can’t be bothered, just trust your gut and go with it. I promise, it will taste delicious each and every time!
INGREDIENTS:
2 lbs whole carrots
2 Tbsp olive oil
salt and black pepper
Carrot Spice Mix
1/8 tsp coriander powder
1/8 tsp cumin powder
1/4 tsp curry powder
1/4 tsp turmeric powder
1/16 tsp cayenne or chili powder (add more if you like heat!)
DIRECTIONS:
Preheat oven to 425 degrees Fahrenheit.
Wash carrots well and dry. Peel if desired. Trim off tops.
If your carrots are particularly thick, slice them in half lengthways.
Lay carrots on a sheet pan, drizzle olive oil and sprinkle spice mix, salt, and pepper all over carrots.
Mix carrots around so that they are evenly coated in oil and seasoning.
Place sheet tray in the oven and roast for 30-45 minutes, or until carrots are fork-tender and slightly carmelized on the outside. Turn carrots over halfway through so they cook evenly.
4Q Journaling Guide: these count as a non-starchy vegetable.