Roasted Curry Carrots And Mint Vinaigrette Recipe

Want a tasty, healthy side dish to change up your routine? Roasted carrots are a delicious, affordable, and impressive dish with a little help. Taylor Murray created this recipe to use up a bumper mint crop.

– 1 ¼ pounds carrot – 1 tablespoon curry powder – 2 tablespoons + ⅓ cup olive oil, divided – ¾ cup mint – ¾ cup parsley – 1 tablespoon whole almond – 1 small clove garlic, peeled – Pinch chile flake – Salt, to taste



Preheat the oven to 425 degrees Fahrenheit. Peel and cut the carrots into pieces that are two inches long. 

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Mix curry powder and two tablespoons of olive oil together and toss with carrots. Add salt to taste and season with it.

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Roast carrots on a baking sheet with a rim until they are tender, which should take about 15 minutes. 

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A small pot of water should be brought to a boil in the meantime. While the mint and parsley are being blanched for five seconds, drain them and squeeze out any excess moisture.

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Put the herbs that have been blanched, the almonds, the garlic, the chile flakes, and the remaining ⅛ cup of olive oil from the blender. 

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Add salt to taste with the seasoning. Combine until it is thick and has a slight chunkiness.

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When ready to serve, place the carrots on a plate and drizzle them with the mint vinaigrette.

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