Tuesday, December 20, 2011

Recipe for Roasted Red Curry Carrots with Ginger and Garlic (Christmas Carrots)

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. 

I know a lot of people love those baby carrots, but whole organic carrots have much better flavor.

I scrub the carrots (don't peel) and then cut them into diagonal slices, all about 1/2 inch thick.

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.

Depending on how well you like fresh ginger and garlic, chop up 1-2 T each of minced ginger and garlic. 

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's how they looked after 20 minutes.  Remove the foil and roast 15-20 minutes more uncovered.

Here are the finished carrots, just starting to brown around the edges and wonderfully flavored from the ginger, garlic, and red curry paste.


Roasted Red Curry Carrots with Ginger and Garlic (Christmas Carrots)
(Makes about 4 side-dish servings; recipe adapted slightly from Food and Wine Annual Cookbook 2008.)

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

Instructions:
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.) counter customizable free hit

21 comments:

  1. Wow ..i can imagine the flavors. I make a similar looking glazed carrots but this one with red Thai curry sauce would be phenomenal.

    ReplyDelete
  2. i love this recipe! the perfect combination :*

    ReplyDelete
  3. Haha I'm actually posting about eggplant soup today, so join the club! I love my desserts but I love my carrots also. And more than anything, I love Thai curry! These sound delicious!

    ReplyDelete
  4. Red curry carrots -- I love it! I'm not a huge fan of cooked carrots, but I am addicted to red curry paste, so the thought of combining the two is very appealing to me. (Kind of like putting ketchup on liver...) The carrots are practically dancing off my computer screen!

    ReplyDelete
  5. Oh yum!
    What kind of curry paste do you use? Thai Kitchen is too mild, and I didn't really like the taste of Mae Ploy (the only 2 kinds I could find around here).

    ReplyDelete
  6. I am in total agreement about the flavor of whole organic carrots. This is a very nice recipe. I like carrots a lot, but never cook them by themselves.

    ReplyDelete
  7. Kalyn, you gave me a a-ha moment! When I make roasted carrots, I always end up with many pieces that are way too hard, refuse to cook properly

    of course, covering the pan at first, a little water to get things going, is the way to go

    thank you so much! I know how to do them next time

    Happy Holidays for you and all your loved ones!

    ReplyDelete
  8. Thanks for the nice feedback about this recipe everyone, and for my posting vegetables at Christmas time!

    I do think cooking the carrots partly covered and then uncovering was a brilliant idea.

    I used Thai Kitchen curry paste, but if you want it stronger I think you could add quite a bit more curry paste than the recipe specifies.

    ReplyDelete
  9. This looks like a great recipe. I need a vegetable dish for Saturday night.

    ReplyDelete
  10. I'm a big fan of red curry paste - what a nice recipe for the holidays. Glad to see a healthy dish amongst all the sweet and heavier dishes this time of year.

    ReplyDelete
  11. I have learnt a lot from your blog. I have linked to your blog from mine in my post about the support system that has brought me this far in my weight loss journey.
    Thank you.

    ReplyDelete
  12. Jeanette, I love red curry paste too; my favorite of all the Thai curry pastes.

    Sugar, I love hearing you have learned things from my blog; thanks for letting me know you have enjoyed it.

    ReplyDelete
  13. Amidst all of the holiday treats, I am more than happy to see a recipe for simply roasted (and healthy) carrots, particularly ones prepared with red curry. Lovely!

    ReplyDelete
  14. I want to try this in the crockpot. I know it won't get the "roasted" flavor, but I love the seasonings and aromatics in this.

    ReplyDelete
  15. Thanks Dara. It really hit the spot here.

    Cee Jay, love the idea of doing this in the crockpot. Please let us know how it turns out if you try it.

    ReplyDelete
  16. This recipe is so unique - I don't think I've ever seen carrots with these flavors. I have got to try it out - they sound amazing!!

    ReplyDelete
  17. Thanks for the lovely Holiday side dish idea. It is always nice to have a few different things on the menu.

    ReplyDelete
  18. Made this for Christmas dinner and it was a smash! Had internet problems so it took me a while to comment. I had a 2 lb. bag of organic carrots so I doubled the recipe and thank God I did. My family went wild. I knew I would like them and was pretty sure my daughter and her boyfriend would but I knew I would be lucky to get my super picky wife to even try them, "I only eat raw carrots. I don't like them cooked." Boy, was she wrong! After cajoling her into trying them, she had seconds and thirds. Let's just say that the 4 of us ate almost 2 pounds of carrots. My beautiful pork loin was all but ignored. I have had such good luck with your roaasted vegetable recipes. I made your roasted broccoli with garlic for my parent's Christmas Eve dinner. (It's now a regular at our house.) I added one red bell pepper cut into strips to make it more festive. A huge hit and my family is not big on healthy food. But they didn't know and they loved it. One niece even asked for the recipe and that has never happened before with my family. Thanks so much.

    ReplyDelete
  19. Bill, so happy to hear it was such a hit!

    ReplyDelete
  20. This is a great combination of flavors! Thanks for posting this recipe!

    ReplyDelete
  21. Sonya, we just loved it; so glad you enjoyed the recipe!

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips