Curry Roasted Carrots & Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. Place in preheated oven for 30 minutes, turning baking sheet halfway through and tossing carrots to ensure even roasting.
  4. Remove from oven and set aside until sauce is ready and you are ready to serve.
  1. In a small cup add all sauce ingredients and whisk together. Salt to taste.
  2. Assembly:
  3. 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.
Recipe by My Lavender Blues at