Veggies | Curried Crispy Carrots

Posted on April 25, 2016

We love these!

Yield: 2 to 4 servings

Ingredients

4 large carrots

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon curry powder

 

Method

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, page 138.)