Curry Roasted Carrots with Peanut Sauce
An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Gluten-Free, Indian/Thai-Inspired, Vegan
Does it keep?
Best when fresh.
(rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots)
melted coconut oil
(for roasting // or sub olive or avocado oil)
each sea salt and black pepper
(preferably in vegetable stock for best flavor)
Minced basil and/or cilantro
Preheat oven to 400 degrees F (204 C).
Place carrots on baking sheet and toss with oil, salt, pepper and curry powder.
Roast for 20-25 minutes or until tender and brown, tossing once halfway through.
In the meantime prepare peanut sauce (see link above).
Once carrots are roasted, place over 3/4 cup millet and top with peanut sauce. Other toppings might include sriracha, fresh herbs, crushed peanuts, or lime juice.
*Nutrition information is a rough estimate calculated without millet.
- Calories: 398
- Fat: 21g
- Carbohydrates: 44g
- Fiber: 9g
- Sugar: 26g
- Protein: 8g