Roasted Red Curry Christmas Carrots with Ginger and Garlic
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Category
Breakfast
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Cusine
Indian
What do you need?
How to make?
Ingredients
1 lb. whole carrots, preferably organic carrots
2 T grapeseed oil or other neutral-flavored vegetable oil
1/2 tsp. Thai red curry paste
1-2 T finely minced fresh ginger root
1-2 T finely minced fresh garlic
3 T water
sea salt for seasoning finished dish to taste
Directions
Preheat oven to 425F/220C. Scrub the carrots, cut off ends, and then cut into diagonal slices about 1/2 inch thick. Combine 2 T oil and the curry paste in a small microwave proof bowl and heat just a few seconds in the microwave Finely mince desired amount of minced ginger and garlic. Spray a baking dish with nonstick spray or oil, add carrots and toss with the oil-curry mixture, minced ginger, and minced garlic. Drizzle over 3 tablespoons of water. Cover the dish tightly with foil and bake 20-25 minutes. Then uncover the dish, stir, and roast the carrots an additional 15-20 minutes. Season carrots to taste with sea salt and serve hot.