Sweet Curry Carrots with Chive Yogurt
- Servings: 6
Roasting carrots at higher heat in the oven helps concentrate the carrot flavor and cook the vegetable. Halfway through roasting, toss the vegetables with the honey to roast to a glaze on the carrots. Aluminum foil is ideal for this job. It shapes to the baking pan and withstands the high heat of roasting. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. Remove the aluminum foil. Turn over, drop foil inside the baking pan. Crimp edges and you’re ready to cook.
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- 1 1/2 pounds carrots with tops, trimmed (about 10)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 3 tablespoons honey
- 1 tablespoon curry powder
- 2/3 cup plain low-fat Greek yogurt
- 1/4 cup snipped fresh chives
- Aluminum foil
Preheat oven to 425°F. Scrub carrots and peel, if desired. Halve any large carrots lengthwise.
Line a 15x10x1-inch baking pan with aluminum foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with ¼ teaspoon salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
For Chive Yogurt: In a bowl combine yogurt, chives, and remaining ¼ teaspoon salt. Serve with roasted carrots.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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