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–+ servings
roasted carrots and curry sauce
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ROASTED RAINBOW CARROTS

If you love roasted carrots, like I do, then you'll love this recipe. Inspired by a dish served at a London eatery, these roasted carrots take on a whole new flavor profile with a curry peanut sauce that will have everyone reaching for seconds!
Course Salad/ Side Dish, Side Dish, Starters and Sides
Cuisine New American, thai
Keyword side dish, side dishes, vegan, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 142kcal
Author Luci Petlack

Ingredients

  • 1 pound small to medium carrots peeled if desired (about 8 carrots)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon fine sea salt
  • Pinch ground black pepper
  • ⅓ cup unsweetened, salted peanut butter salted peanut butter (previously chilled)
  • 3 to 4 tablespoons water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon curry powder
  • 1 teaspoon raw sugar
  • Cilantro for garnish
  • Chopped peanuts for garnish

Instructions

  • Preheat the oven to 400 degrees F.
  • Spread the carrots onto a rimmed baking sheet. Coat with the olive oil and sprinkle with the salt and pepper. Bake for 15 minutes. Stir gently. Bake for another 10 to 15 minutes, until they reach your desired tenderness. Baking times will depend on the size of the carrots. About 30 minutes for medium carrots leaves them tender with a slightly crunchy bite.
  • About 10 minutes before the carrots are done. Add the peanut butter to a small saucepan. Stir and warm over medium-low heat. Add 2 tablespoons of water and continue to stir constantly, about 2 minutes. Add the lime juice, stir well. Add additional water to reach your desired sauce consistency. Stir well between each addition to ensure the water is completely blended in. Stir in the curry powder and sugar. Remove from the heat.
  • Transfer the carrots to a serving bowl. Top with some sauce and garnish with cilantro and peanuts. Serve extra sauce on the side.

Notes

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Nutrition

Calories: 142kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 211mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12634IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg