25-Minute Curry Roasted Carrots
Made in less than 30 minutes, these curry roasted carrots make the perfect weeknight meal. Carrots are seasoned with olive oil and a curry spice mixture before they are roasted to perfection.
Servings: 2 people
Calories: 137kcal
Ingredients
- ¾ lb carrots
- 1 tbsp California Extra Virgin Olive Oil
- ½ tsp curry powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 425 degrees F (218 degrees C).
- Place carrots on a baking sheet.
- Drizzle California Extra Virgin Olive Oil over the carrots. Make sure they're evenly coated.
- Combine curry powder, garlic powder, salt, and pepper together. Coat the carrots with the seasoning.
- Bake in the oven for 20-30 minutes until carrots are cooked through.
- Drizzle extra virgin olive oil on top and serve!
Notes
- Use carrot tops for garnish. If you have carrot tops like I did, roughly chop them and sprinkle them over the top for garnish!
- How do I know my carrots are done? Carrots need between 20-30 minutes of roasting before they're cooked through. The cook time depends on how thick your carrots are. Mine were a little thinner, so I only required 20 minutes. However, if you have thicker carrots, they may require more time in the oven. To check if your carrots are done, piece them with a knife or fork. If your fork easily goes through without resistance, your carrots are done.
- Store carrots in an airtight container for up to 3 days in the fridge.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 700mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28424IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 1mg