How To Make Red Curry Roasted Carrots with Ginger and Garlic
Level up your side dishes with a spicy and savory batch of these curried roasted carrots! It’s a no-fuss, earthy and flavorful side, made in just one hour.
Serves:
Ingredients
- 1tbspvegetable oil
- 1tbspunsalted butter
- ½tspThai red curry paste
- 1lbcarrots
- 1tbspfresh ginger,julienned
- 1garlic clove
- salt
- ¼cupwater
Instructions
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Preheat the oven to 425 degrees F.
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In a 1½-quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots, ginger and garlic, season with salt and toss to coat the carrots. Add the water and cover the dish tightly with foil.
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Roast the carrots for 30 minutes, or until just tender. Remove the foil and roast for about 10 minutes longer, or until the carrots are lightly browned in spots and the liquid in the dish has evaporated.
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Serve warm or at room temperature, and enjoy!
Recipe Notes
Make Ahead: The carrots can be refrigerated overnight
Nutrition
- Calories: 70.67kcal
- Fat: 4.47g
- Saturated Fat: 1.40g
- Trans Fat: 0.10g
- Monounsaturated Fat: 2.20g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 7.66g
- Fiber: 2.17g
- Sugar: 3.61g
- Protein: 0.80g
- Cholesterol: 5.13mg
- Sodium: 214.22mg
- Calcium: 27.38mg
- Potassium: 250.53mg
- Iron: 0.26mg
- Vitamin A: 647.81µg
- Vitamin C: 4.73mg
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