I dropped my youngest off at kindergarten and walked in the door STARVING …. I had a bag of carrots and a bunch of condiments. I didn’t let that stop me from enjoying an amazing lunch. This delicious dish was born out of desperation, but will be enjoyed by me for years to come. Also my kiddos ate it up after school… fighting each other for the last bite.
2 lbs carrots, peeled
2 1/2 Tbs butter
1 heaping tsp honey
1 Tbs butter
1 clove garlic
1 tsp ginger, shredded
14 ounce can of coconut milk, just the cream on top.
1 tsp red curry paste
pinch of salt
preheat oven 450
1) Cut your carrots in half and then in quarters or halves lengthwise… trying to keep them universal in size.
2) In a small sauce pan melt the 2 1/2 Tbs of butter and the honey. When butter is completely melted, drizzle over carrots. If your butter is unsalted, sprinkle the carrots with a little salt as well. Place carrots in the oven and roast for 7-10 min, until tender and hopefully a little caramelized. Turning them over 1/2 way through.
3) While the carrots are roasting, make the sauce. In the same small sauce pan you used previously, melt the remaining 1 Tbs of butter and then add the garlic and ginger. Cook until fragrant but not brown (about 1 minute). Add the Coconut cream, red curry paste and pinch of salt. Whisk it all together and bring it to a simmer.
4) When your carrots are done roasting arrange them on a platter and top with sauce, cashews and cilantro. Enjoy!!