The brown sugar on the carrots just takes me back to childhood. My mom would roast or stovetop cook carrots until tender and sweet. This makes a great appetizer or snack.
12-14 (about 1-1/2 pounds) medium carrots with tops
2-3 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
1 tablespoon dark brown sugar
2 teaspoons apple cider vinegar
Yield: 4-6 servings
Preheat the oven to 375F
Roast the carrots: In a large bowl, toss the carrots with 2 tablespoons of the olive oil, salt and the curry powder. Arrange the carrots in a single layer on the baking sheet and roast in the oven until tender when pierced with the tip of a knife, 15-20 minutes. Sprinkle with the brown sugar and leave in the oven 2-3 minutes more. Remove and cool.
Serve: Transfer the carrots to a serving platter. Drizzle with the vinegar.
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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….
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