While working from home one Friday, I didn’t have time to get too creative during lunch since I had phone calls scheduled and deadlines to hit. I needed something quick and easy — oh, and preferably something that I could eat for lunch the next day too.
The solution: Roasted veggies. Lucky for me, two things I often buy in excess on grocery shopping trips are carrots and sweet potatoes.
First up were these roasted “curry” carrots. I put curry in quotes because I made my own curry spice blend. Most curry powder recipes include coriander, cumin, chili peppers and turmeric. Other spices often included are garlic, ginger and cayenne. For my powder, the star is the turmeric.
Bake these curried carrots during your weekly food prep or as a side dish at dinner. They taste great warm — and pretty good cold too.
Roasted Curry Carrots
10-15 large [rainbow] carrots, washed
2 Tbsp coconut oil, melted
1 tsp turmeric
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp red chili flakes
1/4 tsp ground black pepper
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a small bowl, mix all of the spices together. Set aside.
- Slice the carrots into sticks and arrange them on the baking sheet.
- Pour the melted coconut oil over the carrots. Next, sprinkle the spice blend and start to get those hands dirty. Toss the carrots in the oil and spices until well-coated. Arrange them on the pan without overlap.
- Roast for 30-40 minutes or until the edges start to brown and crisp.
Enjoy fresh and hot — or store in the fridge for a few days.