Roasted Carrots With Chaat Masala Recipe From ‘Indian Simmer'
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Prerna Singh of Indian Simmer transforms the humble carrot into an exotic delight not even staunchest carnivore can deny.
Photo: Prerna Singh
Roasted Carrots With Chaat Masala
These tender and vibrant little sweet treats demand no adulteration. Less does the trick with them. So I just tossed them in olive oil, threw them in the oven for a few minutes, sprinkled a dash of chaat masala, and served with our evening chai. They went faster than you can imagine!
2 bunches of purple, yellow and orange heirloom carrots
1 bunch spring onions
1 tablespoon good quality extra virgin olive oil
½ teaspoon chaat masala
Wash the root vegetables thoroughly under water. Wipe off any dirt. Chop off the green, leafy part and save them for other recipes. (I chop them and mix with flour to make parathas, poori, roti, or can use then in veggie burgers or rice pilaf.)
Cut the onions in half length-wise. Toss the vegetables with olive oil and bake them at 400°F for approximately 12-15 minutes, until browned. Once baked, pull the vegetables out, sprinkle chaat masala on top, and serve.
More ways to liven up carrots:
Crisp Carrot Tacos from ‘Eat Mexico’
Shaved Carrot Salad with Baked Tofu
Roasted and Fresh Baby Carrot Salad
What’s your favorite way to eat carrots? Tell us below!
