Roasted Carrots with Curry and Pecans
Every year Andy and I get together with another family for a nice dinner party on the back deck at our house in Incline Village. We collaborate on a menu for our guests and make a fuss over the food and wine. The first year, we tricked everyone into eating a fully Paleo meal. Since then, all the guests know it’s a Paleo meal, and no one seems to mind. 🙂 No one misses the bread or the sugar!
Typically, I am in charge of two side dishes, and Andy grills the meat (main course), makes a big salad, and makes his classic Bacon Wrapped Dates.
I have to say, Summer Solstice Party Number Three was a success and for one of my sides, I made and served these carrots.
I used a stevia sweetener called Pyure Sweet in the recipe. Many thanks to the manufacturer for sending me the samples.
(feeds about 8-10 as a side dish)
1 cup pecans
5 pounds carrots
8 Tbs coconut oil (or butter)
1/4 cup Pyure Sweet
1 Tbs molasses
1 Tbs curry powder
1/2 cup lemon juice
Sea Salt to taste
Cracked black pepper
First, you’ll need to toast the pecans. You can do this in the oven or in a skillet on low heat. Whatever works for you. Just be careful not to burn them. Let them cool once toasted, and give them a rough chop. Set aside.
So, I personally choose the oven to toast my pecans, because it heats up the oven for my carrots that go in next. I have the temp at about 375°F for toasting the pecans. I heat it up to about 400°F when it is carrot roasting time.
Before the carrots go in, you’ll need to clean them up by peeling and cutting them into “french fry” shapes. It’s up to you what size you cut them down, but make sure they are uniform so they will cook evenly. Then, put them on a sheet tray (or two) that’s well oiled/greased (coconut oil or olive oil works best), salt liberally with sea salt, and roast until browned. I would tell you how long to leave them in the oven, but it all depends on how thick you have cut them, so I am leaving that up to you.
While the carrots are roasting away, you can make the curry sauce. Melt 8 Tbs of coconut oil (or butter) together over low heat in a saucepan with 1 Tbs molasses, 1/4 cup of Pyure Sweet stevia blend, 1/2 cup lemon juice, and 1 Tbs curry powder. Make sure all ingredients have combined over the heat (without boiling) and set aside.
Remove the carrots from the oven when they are close to being done. Drizzle the curry sauce over the pan/pans of carrots. Return to the oven and roast an additional 5-10 minutes.
Then the sauce has saturated and cooked into the carrots, remove them from the oven, and sprinkled the toasted pecans over them.
Serve the carrots warm or room temperature. A perfect party side dish and a true crowd-pleaser! 🙂