Curry Carrots

Ingredients:

(serves 4 people)  Sp  V  B  Gf

  • 1 ½ lb. organic carrots
  • 4 Tbsp. of Evoo
  • 2 tsp. curry powder
  • salt
  • pepper

Preheat the oven at 420 F.
Line a baking pan with foil. Wash, trim and peel the carrots.
Toss the carrots in 2 Tbsp. Evoo and coat them evenly. Spread the carrots on the foil-lined baking pan, add salt and pepper, and roast them for 15 minutes.
Meanwhile, mix the curry powder with the remaining 2 Tbsp. of Evoo, remove the carrots from the oven and, with a small brush, coat them with the curried oil.
Return to the oven and cook until tender, about 10 minutes. Serve warm.

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