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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 1 mg cholesterol; 274 mg sodium. 350 mg potassium; 20 g carbohydrates; 3 g fiber; 15 g sugar; 4 g protein; 0 g trans fatty acid; 16972 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 23 mcg folate; 0 mcg vitamin b12; 70 mg calcium; 1 mg iron;

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