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Recipe Summary

prep:
20 mins
roast:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°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.

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  • 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.

Nutrition Facts

116 calories; fat 3g; cholesterol 1mg; saturated fat 1g; carbohydrates 20g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 3g; sugars 15g; protein 4g; vitamin a 16972.1IU; vitamin c 7.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 23mcg; vitamin b12 0mcg; sodium 274mg; potassium 350mg; calcium 70mg; iron 0.7mg.
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