- 2 pounds fresh carrots, peeled and cut on the diagonal
- 1 tablespoon extra virgin olive oil
- 2 tablespoons honey, preferably local
- 1 tablespoon curry powder
- 10-12 fresh thyme sprigs
- light sprinkle of sea salt and black pepper
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat baking sheet. Set aside.
Add carrots, olive oil, honey, curry powder, and fresh thyme to a large mixing bowl. Sprinkle with salt and black pepper, to taste. Toss until well combined.
Pour seasoned carrots on the prepared sheet pan and spread into a single layer without overcrowding. Place in the pre-heated oven and roast for 20-25minutes, turning carrots once halfway through cooking. Carrots should be crisp tender and nicely browned when ready.
Remove from oven and transfer to a serving bowl or platter. Serve immediately with your choice of entrees.
Nutritional data provided by HappyForks.com. Different brands may result in slightly different data.
Store cooked carrots in airtight containers for up to 3 days.
Omit curry if you're not a fan. These carrots are delicious with or without the curry.
Serving: 8.5oz | Calories: 160kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4.1g | Sodium: 158mg | Fiber: 7g | Sugar: 19g