Curry Spiced Carrots

Curry Spiced Carrots

Curry Spiced Carrots

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 bunch of small fresh carrots – tops trimmed and carrots scrubbed (do not use your peeler).
  • Chopped cilantro or parsley for garnish.
  • 2 tablespoons curry powder
  • 3 garlic cloves
  • Kosher salt and freshly ground pepper (I used about ½ tsp of each divded).
  • 2 Tbs fresh lemon juice (about 1 lemon).
  • Lime wedges for garnish
  • 5 Tbs good olive oil – divided
  • ½ Cup Greek plain yogurt – divided
  • ¼ tsp turmeric
Instructions

Preheat oven to 42

Mix curry powder, half of the garlic, 1/4 cup yogurt, and 3 tablespoons of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbecue brush to paint the mixture on.Roast carrots for 25-30 minutes on a rimmed baking sheet in a single layer, turning twice during roasting.In a separate small skillet heat turmeric and 2 tablespoons of olive oil swirling the skillet until fragrant (about 2 minutes).

Remove from the heat.

Whisk lemon juice, remaining garlic, and 1/4 cup yogurt in a small bowl.

Add the turmeric and mix well. Season with salt and pepper to taste.

Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.

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