Roasted Carrots with Chana Masala

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
  • 1 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 10 ounces chana masala (see cook's tip)

Optional Ingredients

  • Chopped carrot-top greens, flat-leaf parsley leaves, or cilantro

Directions

  1. Position oven rack in top third of oven. Preheat oven to 400°F.
  2. 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.
  3. Roast 15 to 20 minutes or until soft and browned, turning once after 10 minutes.
  4. While carrots roast, heat chana masala. If it's too thick, stir in a splash of water.
  5. 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 Tips

Find ready-to-heat chana masala in the grocery department.