Wed. Jan 22nd, 2025
Roasted Rainbow Carrots
Roasted Carrots with Peanut Sauce

Once you’re iffy about carrots and even merely cooked carrots, I’m there with you, nevertheless you HAVE to attempt roasted rainbow carrots (or just frequent ones too) because of they’re totally completely totally different and totally delicious!

Closing 12 months in London, we stayed at an AirBnB throughout the house of Farringdon as we’d completed a few years earlier. It’s a surprising house north of the river and commonplace vacationer places. It’s full of locals and a slurry of good consuming locations.

Every time we’re throughout the neighborhood, we take pleasure in returning to a few favorite consuming locations and attempting all of the model new ones. Closing 12 months, we tried one new (to us) place and devoured their roasted carrots with peanut sauce…

Roasted Carrots with Peanut Curry SauceRoasted Carrots with Peanut Curry Sauce

Roasted Rainbow Carrots

I’ve certainly not cherished steamed carrots. I’ll eat carrots raw and alone (though give me an indulgent creamy ranch dip any day). I’ll even dip them into peanut butter fortuitously too. Nonetheless steamed? Blah. So cooked carrots had been certainly not a favorite of mine.

Someplace alongside the street, however, I roasted them. I can’t keep in mind if I had them at a restaurant as quickly as (perhaps) or had the genius idea alone (not so in all probability), nevertheless now we kind of affection roasted carrots.

Anyway. Once you haven’t tried roasting carrots, you fully must. It’s super easy and an efficient solution to take pleasure in these root veggies.

Have you learnt they’d been good sources of beta carotene, fiber, vitamin K1, potassium, and antioxidants? I had no idea!

Peanut Sauce

So whereas the US is all for peanut butter as a condiment (is that the suitable phrase?), totally different nations use it as a sauce ingredient far more repeatedly and it’s such suggestion!

Once you love peanut sauce in Thai dishes, then that’s exactly what you’re going to get with this roasted carrot dish. The salty, tanginess of the curry peanut sauce recipe below pairs so fully with the sweet roasted carrots and the color appears to be so good with roasted carrots. It’s truly a match made in heaven we don’t take pleasure in virtually ample!!

Roasted Carrots with Peanut SauceRoasted Carrots with Peanut Sauce

What to serve with Roasted Rainbow Carrots

Once you’re merely making roasted carrots – sans the sauce, then you’ll take pleasure in them with one thing. We incessantly have them as a winter produce facet dish – though they’re accessible 12 months spherical. They’re a bit starchy, so I don’t normally serve them with potatoes, nevertheless rice with a protein is on a regular basis good.

Roasted carrots (newly cooked or leftover) are good on this roasted vegetable salad and mainly are a delicious salad topping.

Once you’re serving them with this peanut curry sauce, roasted rainbow carrots are good with a hen and rice combination – I’d drizzle the sauce over all of the items! They’re a flavorful and stunning facet dish of their very personal correct!

Get further facet dish recipes proper right here!

Further Recipes with Carrots

And check out these crispy oven baked carrot fries! The alternatives with carrots truly are numerous!

ROASTED RAINBOW CARROTS

Once you love roasted carrots, like I do, you then’ll love this recipe. Impressed by a dish served at a London eatery, these roasted carrots deal with a whole new style profile with a curry peanut sauce that may have everyone reaching for seconds!

Prep Time10 minutes

Prepare dinner dinner Time30 minutes

Course: Salad/ Side Dish, Side Dish, Starters and Sides

Delicacies: New American, thai

Key phrase: facet dish, facet dishes, vegan, greens, vegetarian

Servings: 6

Vitality: 142kcal

  • 1 pound small to medium carrots peeled if desired (about 8 carrots)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon advantageous sea salt
  • Pinch flooring black pepper
  • cup unsweetened, salted peanut butter salted peanut butter (beforehand chilled)
  • 3 to 4 tablespoons water
  • 1 tablespoon current lime juice
  • 1 teaspoon curry powder
  • 1 teaspoon raw sugar
  • Cilantro for garnish
  • Chopped peanuts for garnish
  • Preheat the oven to 400 ranges F.

  • Unfold the carrots onto a rimmed baking sheet. Coat with the olive oil and sprinkle with the salt and pepper. Bake for quarter-hour. Stir gently. Bake for an extra 10 to fifteen minutes, until they attain your required tenderness. Baking events will depend on the size of the carrots. About half-hour for medium carrots leaves them tender with a barely crunchy chew.

  • About 10 minutes sooner than the carrots are completed. Add the peanut butter to a small saucepan. Stir and warmth over medium-low heat. Add 2 tablespoons of water and proceed to stir repeatedly, about 2 minutes. Add the lime juice, stir successfully. Add further water to achieve your required sauce consistency. Stir successfully between each addition to verify the water is completely blended in. Stir throughout the curry powder and sugar. Take away from the heat.

  • Change the carrots to a serving bowl. Excessive with some sauce and garnish with cilantro and peanuts. Serve extra sauce on the facet.

Vitality: 142kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 211mg | Potassium: 331mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12634IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

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