ACTIVE TIME: 15 MIN
TOTAL TIME: 1 HR
SERVES: 6

===ingredients===

  * 1 tablespoon vegetable oil
  * 1 tablespoon unsalted butter, softened
  * 1/2 teaspoon Thai red curry paste
  * 1 pound carrots, cut crosswise on the diagonal 1/4 inch thick
  * 1 tablespoon julienned fresh ginger
  * 1 large garlic clove, thinly sliced
  * Salt
  * 1/4 cup water 

===directions===

  - Preheat the oven to 425°. 
  - In a 1 1/2–quart shallow baking dish, combine the oil, butter and curry paste. 
  - Add the carrots, ginger and garlic, season with salt and toss to coat the carrots. 
  - Add the water and cover the dish tightly with foil. Roast the carrots for 30 minutes, or until just tender. 
  - Remove the foil and roast for about 10 minutes longer, or until the carrots are lightly browned in spots and the liquid in the dish has evaporated. 
  - Serve warm or at room temp

====Tags====
Food and Wine December 2007 FW vegetarian, can be made vegan/pareve