As with most things, I go through phases with my food. About a year ago, I couldn’t go one day without eating a carrot. I loved them. Then I didn’t eat another carrot for like 8 months. I was so over them.
But it’s been a while and I’m back on the carrot train! I got a couple bundles of multi-colored carrots in my Imperfect Produce box and my love for carrots came back right quick! There’s something so much better about multi-colored carrots than regular carrots, am I right? Maybe they’re just more aesthetically pleasing, but I truly believe that food tastes better when it looks better. And nothing looks better than purple food!
My other obsession from last winter that is making a resurgence now is CURRY! My all time favorite curry recipe is my Chicken Curry Turmeric Soup, but I’ve been playing around with roasting random veggies in a curry seasoning blend for a while. The cauliflower was good, as were the sweet potatoes. But this flavors of carrot and curry go so well together it’s freaky.
Regardless of the seasoning, roasting carrots is the only way you should prepare them. They’re 1000x better than any other method, and that’s a fact. Raw carrots are ok in salads or dipped in Primal Kitchen ranch. Sauteéd is just annoying. Steamed, never.
So do yourself a favor and up your carrot game. Don’t be scared of seasoning and definitely don’t be scared of dousing in a good quality fat. You’ll be damn happy you did.
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Passive Time | 40 minutes |
| Servings |
servings
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- 7-8 carrots
- 2 Tbsp garlic ghee
- 1 Tbsp curry powder
- 1 tsp pink himalayan salt
- 1/2 tsp cayenne pepper
Ingredients
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|
- Preheat oven to 400º.
- Wash and trim carrots. Place on a baking sheet.
- Add all spices to the melted ghee. Brush carrots with the spice/ghee mixture.
- Roast carrots for 30-40 minutes, or until they begin to brown.
- Remove from oven and serve hot!