Curry Spiced Carrots

You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 81 cents per serving. One portion of this dish contains approximately 4g of protein, 18g of fat, and a total of 220 calories. 1 person has tried and liked this recipe. If you have olive oil, cilantro, curry powder, and a few other ingredients on hand, you can make it. Only a few people really liked this Indian dish. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: Curry Spiced Carrots, Spiced Carrots, and Spiced Carrots.

Instructions

1. Preheat oven to 425.
2. Mix curry powder, half of the garlic, 1/4 cup yogurt, and 3 tablespoons of olive oil in a large bowl until smooth. Season with salt and pepper to taste. You can dip the carrots and twirl them around in the mix or you can use a barbecue brush to paint the mixture on.
3. Roast carrots for 25-30 minutes on a rimmed baking sheet in a single layer, turning twice during roasting.
4. In a separate small skillet heat turmeric and 2 tablespoons of olive oil swirling the skillet until fragrant (about 2 minutes). Remove from the heat.
5. Whisk lemon juice, remaining garlic, and 1/4 cup yogurt in a small bowl. Add the turmeric and mix well. Season with salt and pepper to taste.
6. Place carrots on a platter, drizzle with yogurt mix and serve with lime wedges.