CURRIED ROASTED CARROTS
Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Provided by Jennifer Segal
Categories Vegetables & Sides
Time 40m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.
Nutrition Facts : Calories 136, Fat 7g, Carbohydrate 33g, Protein 4g, SaturatedFat 1g, Sugar 10g, Fiber 5g, Sodium 299mg, Cholesterol 0mg
CURRIED CARROTS
This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.
Provided by MA HIKER
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the carrots in a heavy large saucepan and add cold water to cover.
- Cook over medium high heat just until tender, about 15 minutes.
- Drain and return to pan.
- Mix the butter, curry powder, salt and pepper and add to the carrots.
- Heat over very low heat, tossing to coat the carrots with the butter mixture.
- Add the lemon juice and brown sugar.
- Heat, tossing occasionally, until the carrots are glazed.
- Sprinkle with chopped pecans.
- Serve immediately.
Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6
CURRIED CARROTS
Steps:
- In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
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