September 23, 2014 | Serves 2-4
- 10-15 Small Carrots
- 1 Teaspoon of Curry Powder
- 2 Tablespoons of Coconut Oil, Melted
- 1 Tablespoon of Lemon Juice
- Coarse Salt
I’m always looking for new ways to spruce up my vegetable sides and these are so delicious. It’s a lovely way to do something a bit different with carrots and it couldn’t be simpler. With just a hint of curry flavour they have a subtle specialness that goes surprisingly well with almost anything- you can pair them with whatever you like for lunch or dinner.
I had some gorgeous fresh carrots so I just washed them and cut the greens off, if using regular store bought carrots then just peel them.
Lay the carrots out in your roasting tin and sprinkle them evenly with the curry powder and a nice sprinkling of coarse salt. Then drizzle on the melted coconut oil and lemon juice.
Roast at 200’C for about 35 minutes until they’ve started to brown a little bit, then serve.