Serves 3-4 as a side dish
active: 15 min
total: 1 hr
Ever since I can remember, there has been a saying of sorts in my family that "carrots are a very cheap vegetable." Until a few years ago, I didn't understand that it was intended as a insult, not a compliment, to the humble root vegetable. Even today, I still consider it a good thing: What's wrong with carrots?!
I like to add a grated carrot to my green salad, and love dipping baby carrots in a generous helping of hummus, but what I love even more is roasted carrots so they're tender and soft and their sweetness is enhanced even further as the natural sugars caramelize. If you roast your carrots with a sprinking of curry powder, the traditional Indian spice mix which usually contains coriander, turmeric, cumin and other spices, that elevates them to a whole level, and turns your kitchen delightfully fragrant.
If you don't love curry powder as much I do, you can swap out any spice or spice blend you like. Paprika is good, and you can use the smoked kind for an added flavor boost. Roast away!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.