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Curry Roasted Baby Carrots



Article author photo. Rebecca Subbiah, RD This featured post is by Kara Lydon, RD, LDN. You can follow this blogger @karalydonRD.

Have you ever purchased a vegetable because it looked so gosh darn cute? Yes, I said cute in reference to vegetables.

This time of year, baby carrots are taking center stage at farmers' markets, and I couldn’t be more smitten with these miniature carrots. Rich in the antioxidant beta-carotene and eye-health-boosting vitamin A, carrots are a nutritious, delicious (and quite adorable) choice to add to your dinner menu this summer.

These carrots are delicious roasted in the oven with your favorite herbs and spices. Kick them up a notch with a one-two punch of curry powder and cinnamon. 


Curry Roasted Baby Carrots

Recipe developed by Kara Lydon, RD, LDN

Serves 4

Ingredients
1 bunch baby carrots, greens removed and washed thoroughly (approximately 18 carrots)
1 tbsp olive oil
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp cracked pepper

Directions

  1. Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
  2. Toss carrots with olive oil, cinnamon, curry powder, salt and pepper and transfer to the baking sheet. Roast in the oven for 15 minutes, or until tender.

Note: If baby carrots aren't in season, you can substitute with bagged baby carrots or regular carrots.


Kara Lydon, RD, LDN, is a Boston-based nutrition & culinary coach and consultant, helping clients make the connection between healthy and delicious. She is also a certified yoga instructor, speaker and writer. Read her blog, The Foodie Dietitian, and connect with her on Facebook, Pinterest, Twitter, and Instagram

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