My mom was able to get me to eat carrots as the only other whole food. She also made sure I ate canned pears and peas. She would always cook them with pot roasts, and they became so soft and sweet I thought they were candies.
The roasted carrots have a similar texture, but they are a little more savory rather than sweet. This is because I smothered them in my favorite spice mix, curry powder *. The sweetness comes from carrots’ natural sweetness and homemade peanut sauce. This is a great combination.
This recipe was a total failure. I tried to make coconut millet, but I was unsuccessful. I then tried it with vegetable stock. It was much tastier and less sticky. Please let me know if you have mastered the art of coconut millet. I haven’t found the trick yet.
These carrots are a great side dish for any meal, including spicy grilled chicken and baked lentils. I love carrots by themselves, so I just ate them with Millet and a little sauce *. I found it to be very filling. Feel free to use this recipe for inspiration and create your version. This has me thinking that a curried peanut carrot soup would be fantastic. Maybe it will be the next time.
Ingredients
- Carrots: 1 medium bundle (rinsed and scrubbed; tops removed if large, cut in half if large)
- Coconut oil (for roasting or as a substitute for olive oil or avocado oil).
- Curry powder 2 tsp
- Use 1/4 teaspoon each of sea salt and pepper
- Peanut Sauce
- 1 1/2 cups cooked Millet (preferably in vegetable stock to get the best flavor).
Topplings optional
- Sriracha
- Minced cilantro and basil
- Crushed peanuts
- Lime
Instructions
- Preheat oven to 400 degrees F.
- Sprinkle oil, curry powder, and salt and pepper over the carrots and place them on a baking sheet.
- Roast for 20-25 mins or until brown and tender. Toss once halfway through.
- Prepare peanut sauce in the meantime (see link above).
- After the carrots have been roasted, sprinkle 3/4 cup of Millet over them and then top with peanut sauce. You can also add sriracha or crushed peanuts.
