On the Side: Curry-Roasted Carrots

by Rachael Ray Show Staff 8:00 AM, July 7, 2010

Aired July 7, 2010

Serves Serves 4
5 to 6 carrots, peeled and cut into chunks
2 tablespoons curry powder
2 tablespoons EVOO Extra Virgin Olive Oil
Salt and ground black pepper

Preheat oven to 375F.

On a baking sheet, toss carrots with curry powder, EVOO, some salt and pepper. Roast, turning occasionally, until tender, about 30 minutes. Serve warm.