Roasted Red Curry Christmas Carrots with Ginger and Garlic

Ingredients

• 1 lb. whole carrots, preferably organic carrots
• 2 T grapeseed oil or other neutral-flavored vegetable oil
• 1/2 tsp. Thai red curry paste
• 1-2 T finely minced fresh ginger root
• 1-2 T finely minced fresh garlic
• 3 T water
• Sea salt for seasoning finished dish to taste

Directions

1. Heat the oven to 425F/220C. Scrub the carrots well, trim away the ends, and slice them on the diagonal into pieces about 1/2 inch thick.
2. In a small microwave-safe bowl, stir together 2 T oil and the curry paste, then warm it in the microwave for just a few seconds. If you are skipping the microwave, warm the mixture in a small pan for about a minute instead.
3. Mince the amount of fresh ginger and garlic you want to use. The full 2 tablespoons of each will give you a stronger, punchier flavor.
4. Coat a baking dish with nonstick spray or oil. Add the carrots, then toss them with the curry oil, minced ginger, and minced garlic.
5. Pour 3 tablespoons of water over the carrots.
6. Seal the dish snugly with foil and bake for 20-25 minutes.
7. Remove the foil, give the carrots a stir, and return them to the oven to roast for another 15-20 minutes. The timing depends on how tender you want them; for carrots with a little bite, bake them covered for 20 minutes, then roast uncovered for 15 minutes.
8. Add sea salt to taste and serve the carrots hot.