Oven roasted carrots, versatile, quick and easy. Ideal for enhancing many dishes or just like that with sour cream dip. Full of nutrients, low in calories and ideal for a low carb diet. Vegan, gluten free.
Line a baking sheet with a permanent baking mat or baking paper. Preheat oven to 220 degrees (convection oven) or 240 degrees (upper-lower heat).
Provide a large bowl and place the sliced carrots in it. Add oil, maple syrup, curry powder (or other spice of choice), salt and pepper and mix vigorously until well combined.
800 g Carrots, 30 ml Frying and baking oil, 15 ml maple syrup, 2 tbspn Curry powder*, Salt and pepper to taste
Spread carrots evenly on baking sheet and place in oven. Bake for 20-25 minutes. About halfway through baking time, run a wooden spoon through to make sure everything is browned evenly.
Remove from oven and enjoy as a topping for salads, bowls, or just as a snack with vegan sour cream.
Store leftovers in the refrigerator (hermetically sealed) for up to 3 days. Not suitable for freezing.