Want a tasty, healthy side dish to change up your routine? Roasted carrots are a delicious, affordable, and impressive dish with a little help. Taylor Murray created this recipe to use up a bumper mint crop.
– 1 ¼ pounds carrot– 1 tablespoon curry powder– 2 tablespoons + ⅓ cup olive oil, divided– ¾ cup mint– ¾ cup parsley– 1 tablespoon whole almond– 1 small clove garlic, peeled– Pinch chile flake– Salt, to taste
Ingredient
Direction
Preheat the oven to 425 degrees Fahrenheit. Peel and cut the carrots into pieces that are two inches long.
1
Mix curry powder and two tablespoons of olive oil together and toss with carrots. Add salt to taste and season with it.
2
Roast carrots on a baking sheet with a rim until they are tender, which should take about 15 minutes.
3
A small pot of water should be brought to a boil in the meantime. While the mint and parsley are being blanched for five seconds, drain them and squeeze out any excess moisture.
4
Put the herbs that have been blanched, the almonds, the garlic, the chile flakes, and the remaining ⅛ cup of olive oil from the blender.
5
Add salt to taste with the seasoning. Combine until it is thick and has a slight chunkiness.
6
When ready to serve, place the carrots on a plate and drizzle them with the mint vinaigrette.