The deep orange color is enticing, the aroma inviting, and the taste warming. Roasted Curried Carrots pair well with everything (including pancakes and eggs, Yum!). They are best served hot or room temperature and can easily be upcycled into a Roasted Curried Carrot Soup. The savory spices in curry powder (coriander, turmeric, cumin, and chili) complement the earthy sweetness of carrots. By roasting the carrots, the sugars caramelize adding another layer of flavor to this simple dish.

Chef’s Tip– try another flavor profile by substituting lemon pepper for salt and pepper, and coconut oil for olive oil.