Carrots... unfortunately, they just aren't that exciting. I know it seems harsh, but a carrot is all too often a vehicle to scoop up some dip. This orange veggie, stored safely in gym bags or pockets for an instant snack, offers a crunch with virtually no calories or flavor. It is a dieters dream. Listen, personally I can eat carrots raw, cooked, pureed, in soups you name it. My sister has reminded me on a few occasions, that back in the day I ate so many carrots that my skin started to turn a yellowy-orange.
Recently, while at the local food store, a sale caught my eye. Five pounds of organic carrots on sale. I saved a few pennies and knew I had my work cut out for me. When I started to think about what to make for dinner that night I knew that my beloved carrots would be on the menu. I knew Ethan, also a carrot follower, would be happy but what about Brad and Steven?
I created these roasted carrots with curry and pomegranate sauce and they are awesome! Everyone loved them. They are the perfect side to any poultry, especially chicken. They might even find a spot on my Thanksgiving table this year.
Ingredients for Roasted Carrots with Curry and Pomegranate Sauce
2 1/2 pounds of Carrots
2 Tablespoons of Olive Oil
1/4 Teaspoon Cumin
3/4 Teaspoon Curry powder
1/4 Teaspoon Kosher salt
1/4 Teaspoon fresh lemon juice
1 1/2 Teaspoons Pomegranate sauce
Time Saving Tip: Use a disposable baking pan so when the carrots are finished roasting you wont have a pan to wash!
Let's get our stuff together.
Now we can get cooking!
Preheat the oven to 400 degrees.
Rinse and peel all of the carrots.
Trim the ends of the carrots. Then cut in half crosswise. Cut each half lengthwise. Finally cut each piece in half lengthwise.
Place all of trimmed and cut carrots into a bowl.
Add the oil and the cumin, curry powder and salt.
Combine and pour into a glass baking pan. Roast for about 35 minutes or desired tenderness. I like them to have a some bite.
Once out of the oven add the Pomegranate sauce, lemon juice and adjust seasoning.