Roasted Curry, Thyme Carrots
I would probably die of starvation if the only way to eat carrots is boiling it. No more mushy carrots:)
And I am addicted to them!
I have found that the organic roasted carrots taste better that regular carrots. Just based on my palette.
Must be roasted in a high temperature oven until caramelized and tender-crisp. This cooking method brings out their natural sweetness.
Super easy to make and the nutrients are intact or like boiling method.
My mouth waters by just looking at the beautiful bronzed color. Once you try them, I doubt you’ll prepare carrots any other way again.
2 pounds fresh carrots, peeled(organic)
2 tablespoons extra virgin olive oil
1/4 teaspoon himalayan salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 curry powder
Preheat the oven to 360 degrees.
Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 1-½” thick or cut in half if medium size Make sure all pieces are approximately the same size to ensure even cooking.
Combine the carrots, olive oil, salt, pepper, curry and thyme in a large bowl and toss well. Transfer the carrots to the prepared baking sheet and roast, stirring once mid-way through, until nicely caramelized and tender, 25-30 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary.
Orange and Sesame Dressing
1/2 cup of fresh-squeezed Oranges
2 tablespoon Bragg amino liquid seasoning
Pinch of Himalayan pink Salt
1/3 cup olive oil
3 tablespoons vinegar (Bragg brand)
1 tablespoon toasted sesame oil
1 scallion, minced
Place olive oil, vinegar, Bragg amino seasoning , orange, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well-combined.