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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sweet Curry Carrots with Chive Yogurt
- 1 1/2 pounds carrots with tops, trimmed (about 10)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 3 tablespoons honey
- 1 tablespoon curry powder
- 2/3 cup plain low-fat Greek yogurt
- 1/4 cup snipped fresh chives
1. Preheat oven to 425 degrees F. Scrub carrots and peel, if desired. Halve any large carrots lengthwise.
2. Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with teaspoon salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining teaspoon salt. Serve with roasted carrots.
- Servings Per Recipe 6,
- cal. (kcal) 121,
- Fat, total (g) 3,
- chol. (mg) 1,
- sat. fat (g) 1,
- carb. (g) 21,
- Monosaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 15,
- pro. (g) 4,
- vit. A (IU) 18513,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- sodium (mg) 283,
- Potassium (mg) 390,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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