So this Thanksgiving I’ve been trying to stick to the basics. Giving cosmetic tweaks to those dishes that are in need of a little botox and the occasional filler. I have zero problem with change, but I’ve just been through so much that sometimes familiarity in my life is best.
But this is also partially due to my cold weather laziness. Holy crappo. At least last year I was gradually introduced to the cold weather, this year, as in, like a week ago, the cold weather finally hit us Missourians in the face and I’m like aw hell someone please leave me comatose in bed with fuzzy socks and a vat of whiskey for safe keepings until I can learn how to properly wiggle my frozen joints. Does not help that my heating system 100 percent has tourettes as it only turns on in sprits and when it does blast you need an IV drip of heavy lotion and eye drops to prevent a total dry out. Totally struggling at life right now.
But not like for real struggling, because there are worse things in life than failed heating systems and last years oversized sweaters that are peppered with moth holes (seriously, why???) I’ve got my entire family coming into town and I’m beyond grateful for the awesomeness that they are. A support system that I was born into who keep me happy, healthy, booze filled and belly full.
And so going back to the Thanksgiving Basics. Giving thanks. And roasted vegetables. Because I had literally zero clue on how to smoothly transition into this recipe =D Curry Roasted Carrots with a Creamy Sauce. Because it’s easy, and basic AF.
Be sure to scrub your carrots really well, as you this recipe does not call for peeling your carrots and so there will most likely be some dirt on the outside!
I like to leave about 1-2 inches of stem on top of carrots for aesthetic purposes (but you may remove more or all).
I recommend lining your baking sheet with parchment paper as the tumeric will stain your baking sheet otherwise (like it did mine 🙁 )
You may add any other root vegetables to the pan if desired! Parsnips would be a really tasty addition.
- 2 bunch carrots, scrubbed and stems trimmed
- 2 tbsp olive oil
- ¼ tsp garlic powder
- ½ tsp ground tumeric
- ½ tsp curry powder
- Coarse Sea Salt for sprinkling
- ½ cup lite sour cream
- 1 tbsp olive oil
- ½ lemon, squeezed (about 2 tbsp lemon juice)
- ½ tsp ground cumin
- Salt to taste
- Torn Cilantro
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Next, on baking sheet, toss your carrots in olive oil, garlic powder, turmeric and curry powder. Line on baking sheet and sprinkle lightly with coarse sea salt.
- Place in preheated oven for 30 minutes, turning baking sheet halfway through and tossing carrots to ensure even roasting.
- Remove from oven and set aside until sauce is ready and you are ready to serve.
- In a small cup add all sauce ingredients and whisk together. Salt to taste.
- Drizzle ¼ of the sauce on top of carrots and serve the rest in a small bowl for dipping. Sprinkle carrots with some fresh cilantro and serve. Carrots may be served warm or at room temperature.