On the Side: Curry-Roasted Carrots
- 5-6 carrots, peeled and cut into chunks
- 2 tablespoons curry powder
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
Pre-heat the oven to 375ºF.
On a baking sheet, toss the carrots with the curry powder, EVOO and some salt and pepper. Roast, turning occasionally, until tender, about 30 minutes. Serve warm.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.