The holiday falls on a Saturday this year, but that won’t entice Doug and me away from our annual tradition and into an overpriced prix fixe. One night a year, we take on the laborious, but loving, task of making lasagna. Hold your horses, there’s no food porn to share yet. We’re currently simmering meat sauce pursuant to a recipe from the bam-master himself, Emeril. However, the sauce required carrots. We purchased a bunch of lovely organic carrots from Eataly last night, and I couldn’t let the rest be wasted. With a little improvisational inspiration, I give you, Curried Carrots with Currants.
2 tsp. curry powder
2 tsp. chili powder
1 T. dried currants
Salt and pepper, to taste
1 T. olive oil
1 T. white vinegar
Preheat the oven to 375 degrees. Wash carrots thoroughly (duh). Toss them in olive oil, curry, chili powder, salt and pepper. Meanwhile, plump the currants in a small bowl with white vinegar for around 10 minutes. Drain them thereafter.
Place the carrots in a small roasting pan and roast for 20-25 minutes, depending on their size. You should be able to pierce through the thickest one with a fork when done.
Arrange the carrots on a plate and sprinkle the currants on top. Enjoy as an appetizer or mid-afternoon snack.