Another Fiji Joe Turmeric laced recipe for your Thanksgiving feast – Roasted Carrots with Turmeric! It doesn’t matter how you incorporate healthy foods in your dinner, it just matters that you do. If putting turmeric in your family’s generationally passed down turkey recipe is a little too radical, get it in on this side dish that will marry beautifully with everything on your table. We got this recipe from The New York Times – Healthy Cooking website.
TOTAL TIME: 40 mins
YIELD: serves 6
10 medium carrots, peeled
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
½ teaspoon cumin seeds, lightly toasted
½ teaspoon coriander seeds, lightly toasted
2 tablespoons unsalted butter, at room temperature
½ teaspoon Fiji Joe Turmeric
½ teaspoon mild chili powder
2 tablespoons chopped fresh mint
🥕 Preheat the oven to 425 degrees. Cut the carrots in half lengthwise and crosswise. If the carrots are fat at one end, cut the fat half in half again lengthwise, so that the pieces are more or less equal in thickness. Place in a large bowl and toss with the olive oil, salt and pepper, and thyme leaves.
🌡️Heat a heavy baking sheet in the oven for 3 to 4 minutes. Remove from the oven and place the carrots on it in one layer. Roast for 20 to 25 minutes, stirring the carrots every 10 minutes. They should be slightly caramelized and tender.
🥣 While the carrots are in the oven place the cumin and coriander seeds in a mortar and pestle and grind. Add the soft butter, Fiji Joe Turmeric, and chili powder and stir with the pestle until well amalgamated. Transfer to a large pan.
👨🍳️ Remove the carrots from the oven when done and add to the pan with the spiced butter and the mint. Toss together, taste, and adjust salt and pepper. Serve from the pan or transfer to a platter.