Have you ever purchased a vegetable because it looked so gosh darn cute? Yes, I said cute in reference to vegetables.
This time of year, baby carrots are taking center stage at farmers' markets, and I couldn’t be more smitten with these miniature carrots. Rich in the antioxidant beta-carotene and eye-health-boosting vitamin A, carrots are a nutritious, delicious (and quite adorable) choice to add to your dinner menu this summer.
These carrots are delicious roasted in the oven with your favorite herbs and spices. Kick them up a notch with a one-two punch of curry powder and cinnamon.
Curry Roasted Baby Carrots
Recipe developed by Kara Lydon, RD, LDN
1 bunch baby carrots, greens removed and washed thoroughly (approximately 18 carrots)
1 tbsp olive oil
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp cracked pepper
- Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
- Toss carrots with olive oil, cinnamon, curry powder, salt and pepper and transfer to the baking sheet. Roast in the oven for 15 minutes, or until tender.
Note: If baby carrots aren't in season, you can substitute with bagged baby carrots or regular carrots.