recipes:side_dish:roasted_red_curry_carrots
Table of Contents
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
recipes/side_dish/roasted_red_curry_carrots.txt · Last modified: 2017/12/19 19:43 by admin