Veggies | Curried Crispy Carrots
Posted on April 25, 2016
We love these!
Yield: 2 to 4 servings
4 large carrots
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon curry powder
Preheat oven to 325°F.
Use a vegetable peeler to make ribbons from the 4 carrots. Put carrots in a large bowl, add olive oil, salt and curry powder. Mix. Place carrots on a baking sheet.
Bake for 30 minutes or until edges are crispy.
(Ref. "Curried Crispy Carrots" recipe, The Forest Feast cookbook, page 138.)