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JenHall

Sweet Curry Carrots with Chive Yogurt

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Rate this recipe 5/5 (3 Votes)

Ingredients

  • 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

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1


1. Preheat oven to 425 degrees F. Scrub carrots and peel, if desired. Halve any large carrots lengthwise.

2. Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 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.

3. 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.

4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining teaspoon salt. Serve with roasted carrots.




Nutrition Facts (Sweet Curry Carrots with Chive Yogurt) Servings Per Recipe 6,
cal. (kcal) 121,
Fat, total (g) 3,
chol. (mg) 1,
sat. fat (g) 1,
carb. (g) 21,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 0,
Trans fatty acid (g) 0,
fiber (g) 4,
sugar (g) 15,
pro. (g) 4,
vit. A (IU) 18513,
vit. C (mg) 8,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 283,
Potassium (mg) 390,
calcium (mg) 71,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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