Ingredients
1tbspvegetable oil
1tbspunsalted butter
½tspThai red curry paste
1lbcarrots
1tbspfresh ginger,julienned
1garlic clove
salt
¼cupwater
Preparation
Preheat the oven to 425 degrees F.
In a 1½-quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots, ginger and garlic, season with salt and toss to coat the carrots. Add the water and cover the dish tightly with foil.
Roast the carrots for 30 minutes, or until just tender. Remove the foil and roast for about 10 minutes longer, or until the carrots are lightly browned in spots and the liquid in the dish has evaporated.
Serve warm or at room temperature, and enjoy!
