Herb Roasted Carrots with Curry Leaves and Fenugreek
This is a super simple and fast recipe for herb roasted carrots with curry leaves and fenugreek. It's an easy low carb keto side dish that is low-FODMAP and AIP friendly. An incredibly flavorful side with a touch of Indian spices!
Servings: 10 servings
Calories: 65kcal
Ingredients
- 2 pounds carrots washed and patted dry
- 2 tablespoons olive oil extra virgin
- 2 teaspoons fenugreek leaves crushed - see notes
- 2 teaspoons curry leaves crushed - see notes
- 2 teaspoons kala namak black salt see notes. Fleur de sel, or a good sea salt is fine too - plus more to taste
- ½ teaspoon black pepper omit for AIP
Instructions
- Preheat oven to 375 °F.
- Line a baking sheet with parchment.
- Trim the green tops off the carrots, leaving about an inch of the greens for visual appeal. Then wash and pat dry.
- Place the carrots on the parchment and coat with olive oil. Gently toss.
- Sprinkle the carrots with the fenugreek leaves and curry leaves and gently toss. Depending on the size of the carrots, you may have some crushed leaves left over.
- Spread the carrots out on the parchment. It's best to leave a little bit of space between them.
- Sprinkle with salt and pepper.
- Roast for 15 minutes in the oven. Turn and roast for another 15 minutes or until fork tender (this may vary slightly depending on your oven and thickness of the carrots).
- Adjust salt and pepper to taste.
Notes
- Read about fenugreek leaves here.
- Read about curry leaves here.
- Read about kala namak black salt here.
Nutrition
Serving: 1carrot | Calories: 65kcal | Carbohydrates: 6g | Fat: 5g | Sodium: 197mg | Fiber: 2g | Sugar: 3g | Net Carbs*: 4g