Roasted Curry Carrots and Mint Vinaigrette Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 ¼ pounds carrots
  • 1 tablespoon curry powder
  • 2 tablespoons + ⅓ cup olive oil, divided
  • ¾ cup mint
  • ¾ cup parsley
  • 1 tablespoon whole almonds
  • 1 small clove garlic, peeled
  • Pinch chile flakes
  • Salt, to taste
Directions
  1. Heat oven to 425 F.
  2. Peel and cut carrots into 2-inch-long pieces.
  3. Toss carrots with curry powder and 2 tablespoons olive oil. Season with salt, to taste.
  4. Roast carrots on a rimmed baking sheet until tender, about 15 minutes.
  5. Meanwhile, bring a small pot of water to a boil.
  6. Blanch mint and parsley for 5 seconds, then drain and squeeze out excess moisture.
  7. In a blender, combine blanched herbs, almonds, garlic, chile flakes, and remaining ⅓ cup olive oil. Season to taste with salt.
  8. Blend until thick and slightly chunky.
  9. Transfer carrots to a plate and drizzle with mint vinaigrette to serve.