Roaster red Curry Carrots with Ginger and Garlic

Roaster red Curry Carrots with Ginger and Garlic
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 54.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.0 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 0.8 g

View full nutritional breakdown of Roaster red Curry Carrots with Ginger and Garlic calories by ingredient
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Submitted by: GUNMETALGREY

Number of Servings: 6


    1 tablespoon vegetable oil
    1/2 teaspoon Thai red curry paste
    1 pound carrots, cut crosswise on the diagonal 1/4 inch thick
    1 tablespoon julienned fresh ginger
    1 large garlic clove, thinly sliced
    Salt to taste
    1/4 cup Water


Preheat the over to 425 degrees. In a 1 1/2 quart shallow baking dish, combine the oil and curry paste. Add the carrots, ginger, and garlic, season with salt and toss to coat the carrots. Add the water and cover the dish tightly with foil. Roast the carrots for 30 minutes, or until just tender. Remove the foil and roast for 10 minutes longer, or until the carrots are browned in spots and the liquid in the dish has evaporated. Serve warm or at room temperature.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user GUNMETALGREY.


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