The best carrots are roasted carrots! Whether roasted with pesto, orange-ginger roasted, cinnamon roasted or these beauties- curry roasted with a delicious peanut sauce drizzle! These would be great served over some warm couscous with golden raisins! Give it a try.
1 bunch of organic carrots, peeled
Preferred oil, such as coconut
2 teaspoon curry powder
1/2 cup peanut butter
2 tablespoons bragg's liquid aminos
1/2 teaspoon grated ginger
1/2 garlic glove
2 tablespoons brown sugar (you can try it with liquid stevia instead)
1/2 lime, juiced
Warm water, to thin if necessary
Preheat the oven to 375°F.
In a greased baking sheet add the carrots and rub them down with a little oil and the curry powder.
Bake until fork tender, about 25 minutes.
In the meantime, make the peanut sauce. In a food processor combine all the peanut sauce ingredients, except the water, and pulse until smooth. If it's too thick, add a little water and thin it out to your liking.
Pull the carrots from the oven and drizzle with the peanut sauce. Store any extra peanut sauce in the fridge and use as salad dressing within the week.
Recipe adapted from Minimalist Baker
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