Curry Roasted Carrots with Peanut Sauce
An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.
Servings 2
Ingredients
- 1 medium bundle carrots (rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots)
- 1-2 Tbsp melted coconut oil (for roasting // or sub olive or avocado oil)
- 2 tsp curry powder
- ~1/4 tsp each sea salt and black pepper
- Peanut Sauce (for topping)
- 1 1/2 cups cooked millet (preferably in vegetable stock for best flavor)
TOPPINGS optional
- Sriracha
- Minced basil and/or cilantro
- Crushed peanuts
- Lime
Instructions
- 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.
Notes
*Nutrition information is a rough estimate calculated without millet.
Nutrition (1 of 2 servings)
Serving: 1 g Calories: 398 Carbohydrates: 44 g Protein: 8 g Fat: 21 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 9 g Sugar: 26 g