Roasted Carrots with Turmeric
These turmeric-spiced roasted carrots make a simple, healthy side dish that comes together in 45 minutes. Super-charged with anti-inflammatory properties of turmeric, this savory carrot recipe is a winner with anyone who likes flavorful dishes.
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Servings: 4
Equipment
Ingredients
- 9-10 medium size organic carrots
- 2 tbsp avocado oil
- 1 tsp turmeric powder
- 1 tsp garlic powder/granules (optional)
- 1 tbsp lemon juice
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- In the meantime, cut the carrots in half lengthwise and crosswise.
- Transfer to a large mixing bowl and add the avocado oil, turmeric powder, salt and pepper and garlic powder (if desired). Toss to coat the carrots well.
- Transfer the carrots onto a parchment paper-lined baking sheet, spread them out evenly and roast for 30 min. Flip carrots after the first 15 min. to make sure they roast evenly on both sides.
- Remove from the oven and transfer onto a large serving bowl.
- Add the lemon juice, toss, garnish with fresh chopped cilantro and serve!
Notes
- If you choose to roast whole carrots, I would recommend using small size carrots. Keep in mind roasting whole carrots will add to the cook time.
- Be mindful that everything turmeric touches turns into yellow, so yellow stains may be unavoidable when using or cooking with turmeric.
- Line the baking sheet with parchment paper to prevent turmeric stains and for an easy clean up.
- In this recipe, turmeric adds spiciness to the carrots. If you are looking to transform this dish from savory to sweet, try using cinnamon, nutmeg or a drizzle of warm honey (or a combination of all three) instead of turmeric.
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