SAN DIEGO — You'll be amazed at how well the curry and carrots go together, especially with the honey pecan glaze on top.
Roasted Curry Carrots with Pecan Honey Drizzle
- 2 - 3 lbs. Heirloom Carrots, or regular
- ¼ cup Olive oil
- 1 tbsp Curry powder
- 2 - 3 sprigs of Fresh Thyme
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- ¼ cup Pecans, chopped & toasted
- ¼ cup Honey
- 1 tbsp Water
Pre-heat your oven to 400°, peel and slice carrots on an angle into 2-inch pieces. Place into a bowl and toss with Olive oil, fresh Thyme, Curry powder, salt and pepper, Place on a baking sheet and then into the oven for 20 - 25 minutes, be sure to turn at least once.
While the Carrots are roasting, toast the chopped Pecans in a frying pan on medium heat for 3 - 5 minutes, tossing or stirring every 30 seconds or so, just don't burn them. Once the Pecans are toasted, shut the heat off and add the Honey and water to create the drizzle. Once the carrots have finished roasting, place them in a serving dish and top with the Pecan Honey drizzle.