AuthorAndrea
1 tbsp olive oil
1 tbsp butter
½ tsp Thai red curry paste
1 lb carrotseither cut crosswise on diagonal 1/4
1 large garlic clovepressed in garlic press
salt
1
Preheat the oven to 425°. In a 1 1/2-quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots, ginger and garlic, and toss to coat the carrots. Generously grind salt over the carrots before roasting. Roast the carrots for 30 minutes, or until just tender and edges are a little charred. Serve warm or at room temperature.
CategoryHealthy, Side Dishes, VegetablesDietVegan, Vegetarian
Ingredients
1 tbsp olive oil
1 tbsp butter
½ tsp Thai red curry paste
1 lb carrotseither cut crosswise on diagonal 1/4
1 large garlic clovepressed in garlic press
salt
Directions
1
Preheat the oven to 425°. In a 1 1/2-quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots, ginger and garlic, and toss to coat the carrots. Generously grind salt over the carrots before roasting. Roast the carrots for 30 minutes, or until just tender and edges are a little charred. Serve warm or at room temperature.
