Sweet Curry Carrots with Chive Yogurt
- Makes: 6 to 8 servings
- Prep 20 mins
- Roast 25 mins
carrots with tops, trimmed (about 10)
plain low-fat Greek yogurt
snipped fresh chives
- Preheat oven to 425 degrees F. Scrub carrots and, if desired, peel. Halve any large carrots lengthwise. Line a 15x10-inch baking pan with foil. Toss carrots with olive oil. Spread carrots in the prepared pan. Sprinkle with 1/4 teaspoon of the salt.
- Roast carrots 15 minutes. Meanwhile, in a bowl microwave honey 30 seconds. Whisk in curry powder.
- Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast about 10 minutes more or until carrots are tender and glazed, turning occasionally. Transfer to a serving dish.
- For chive yogurt, in a bowl stir together yogurt, chives, and the remaining 1/4 teaspoon salt. Serve with roasted carrots. If desired, sprinkle with additional snipped fresh chives.
(Sweet Curry Carrots with Chive Yogurt)Servings Per Recipe 6, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 15, pro. (g) 4, vit. A (IU) 16972, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 23, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 274, Potassium (mg) 350, calcium (mg) 70, cal. (kcal) 116, iron (mg) 1, Fat, total (g) 3, Vegetables () 2, chol. (mg) 1, Other Carb () 1, sat. fat (g) 1, Fat () 1, carb. (g) 20, Carb Choice () 1, Monounsaturated fat (g) 2