Curried Roasted Carrots
Curried roasted carrots are a delectable side dish that combines the warmth of aromatic spices with the caramelized sweetness of tender roasted carrots.
Servings: 4
Calories: 110kcal
Equipment
Ingredients
- 1 pound Dutch carrots or baby carrots rinsed and patted dry
- 2 tablespoon olive oil extra virgin
- 2 teaspoon curry powder (use store-bought or homemade curry powder)
- ½ teaspoon salt adjust as per taste
- ½ teaspoon black pepper
- 2 tablespoon cilantro finely chopped
Instructions
Prep:
- Wash and pat dry the carrots. Peel them and trim the crown. Place them in a wide bowl.
- In a small bowl, mix olive oil, curry powder, salt, and pepper.
- Pour the spice mixture over the prepared carrots. Toss until the carrots are evenly coated.
Air fryer instructions:
- Preheat the air fryer to 400 F (205 C).
- Place the carrots in the air fryer basket and spread them out in a single layer.
- Air fry the carrots for 10-12 minutes, shaking the basket halfway through until they are tender and lightly browned around the edges.
- Remove the carrots from the air fryer and garnish them with fresh cilantro.
- Enjoy your delicious curried roasted carrots as a tasty and healthy side dish.
Oven instructions:
- Preheat the oven to 400 F (205 C).
- Spread the carrots out in a single layer on a baking sheet lined with parchment paper.
- Roast the carrots in the preheated oven for 15-20 minutes, or until they are tender and lightly browned around the edges.
- Remove the carrots from the oven and garnish them with fresh cilantro.
- Enjoy your delicious curried roasted Dutch carrots as a tasty and healthy side dish.
Notes
Look for baby carrots with vibrant colors, smooth skin, and fresh green tops, where possible. Selecting carrots that are firm and free from blemishes will ensure the best flavor and texture.
These carrots often come with their green tops attached. Trim off the tops, leaving a small portion for presentation. Gently peel the carrots using a vegetable peeler.
Don't overcrowd the air fryer basket. Overcrowding can lead to uneven cooking and prevent the carrots from achieving the desired caramelization.
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 309mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15667IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg