Roasted Carrots with Chana Masala Recipe
Roasted Carrots with Chana Masala
Serves 4
Rustic roasted carrots paired with fragrant chana masala, a classic Indian chickpea and tomato curry, make a creative side dish for your holiday table.
Ingredients:
- 1 bunch carrots, peeled
- 1 tablespoon packed light brown sugar
- 2 tablespoons vegetable oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 10 ounces chana masala (See Cook's Tip)
- OPTIONAL:
- Chopped carrot-top greens, flat-leaf parsley leaves, or cilantro
Directions:
- Position oven rack in top third of oven. Preheat oven to 400°F.
- If carrots are thick, slice in half lengthwise. Place carrots on parchment-lined, rimmed baking sheet and drizzle with oil. Sprinkle with brown sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat and spread out evenly.
- Roast 15 to 20 minutes or until soft and browned, turning once after 10 minutes.
- While carrots roast, heat chana masala. If it's too thick, stir in a splash of water.
- To serve, place roasted carrots on a platter or 4 plates. Spoon chana masala over top or alongside of carrots. Garnish with chopped carrots tops or herbs.
- Cook's Tip:
- Find ready-to-heat chana masala in the grocery department.