Herb Roasted Carrots with Curry Leaves and Fenugreek

5 from 1 vote

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!

Prep Time5

Cook Time30

Total Time35

Course: Sides

Cuisine: Indian/American Fusion

Diet: Gluten Free, Vegetarian

Method: Oven

Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 65kcal

Author: Tracey Hatch-Rizzi

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

US Customary - Metric

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

Nutrition