|If you're having a Christmas or New Year's Dinner, this is a lovely side dish idea.|
The season of craziness is upon us. The last few days I've been in a frenzy of shopping, working on my massive Christmas card list, and sending out invitations for the annual soup party I always have on New Year's Day. Luckily I do have plenty of ideas for South Beach friendly holiday treats and homemade food gifts on the index page for Christmas Recipes, because while other food bloggers are giving you lovely holiday desserts and crafty fun ideas for presents, here I am with nothing to share but roasted carrots.
Luckily, roasted carrots are divine! And these particular roasted carrots, seasoned with little bits of minced garlic, minced ginger, and Thai red curry paste, may be the most divine roasted carrots ever. I adapted this recipe a just slightly from one I found in Food and Wine Annual Cookbook 2008, the same place I found the recipe for Christmas Cauliflower. And this is another side dish I think would be perfect for a Christmas or New Year's dinner, so I'm calling them Christmas Carrots.
Mix together some oil (I used grapeseed oil) and a little Thai red curry paste and heat it in the microwave for a few seconds (or in a small pan for about a minute.) This is just to release the flavor of the curry paste into the oil.
Spray a large baking pan with non-stick spray and toss the sliced carrots with the oil, ginger, and garlic, and drizzle with 3 T water.
This is a visual aid reminding you that you do need to cover the carrots with foil for the first 20-25 minutes of the cooking time.
Here are the finished carrots, just starting to brown around the edges and wonderfully flavored from the ginger, garlic, and red curry paste.
(Makes about 4 side-dish servings; recipe adapted slightly from Food and Wine Annual Cookbook 2008.)
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
Preheat oven to 425F/220C. Scrub the carrots, cut off ends, and then cut into diagonal slices about 1/2 inch thick.
Combine 2 T oil and the curry paste in a small microwave proof bowl and heat just a few seconds in the microwave (or you can heat it for about a minute in a small pan if you don't have a microwave.) Finely mince desired amount of minced ginger and garlic. (I used the full 2 tablespoons of each, but I like strong flavors.)
Spray a baking dish with nonstick spray or oil, add carrots and toss with the oil-curry mixture, minced ginger, and minced garlic. Drizzle over 3 tablespoons of water. Cover the dish tightly with foil and bake 20-25 minutes. Then uncover the dish, stir, and roast the carrots an additional 15-20 minutes. (Actual cooking time will depend on how done you like your carrots. I prefer a bit of crunch left in them so I baked them 20 minutes covered and then roasted an additional 15 minutes.)
Season carrots to taste with sea salt and serve hot.
South Beach Suggestions:
Carrots are high in natural sugar compared to may vegetables, so they're limited to phase 2 or 3 for the South Beach Diet. I think these particular carrots would taste great with roast beef or roast pork for a holiday meal, but they'd also be good with something like Janet's Mustard Chicken or Chicken Breasts with Cilantro and Thai Red Curry Peanut Sauce.
More Christmas-Worthy Carrots You Might Like:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Steamed Green Beans and Carrots with Charmoula Sauce from Kalyn's Kitchen
Oven-Roasted Carrots from The Perfect Pantry
Apricot-Glazed Carrots with Ginger and Curry - with or without cilantro from Kalyn's Kitchen
Gluten-Free Sugar-Free Spicy Paprika Roasted Carrots from Simply Sugar and Gluten Free
Roasted Carrots and Mushrooms with Thyme from Kalyn's Kitchen
Roasted Carrots with Allspice from Leite's Culinaria
Easy Roasted Carrots with Agave-Balsamic Glaze from Kalyn's Kitchen
Sweet and Tangy Pomegranate-Glazed Carrots from What We're Eating
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)