Roasted Tandoori MultiColored Carrots
As I've mentioned before, my goal with this page is to incorporate flavors from all over the world and provide you guys with globally-inspired dishes. Health shouldn't be boring and bland, I want to prove to you all that you can use the tastes from your traditional cuisines and create healthier options for yourself. I want as many people as possible to believe they can enjoy the foods they love AND be healthy at the same time.
So, today, I present to you, Roasted Tandoori Multicolored Carrots. Tandoori paste is often used in Indian cuisine that has a spicy kick of flavor to it. Unfortunately, I don't know how to make my own so I used already made tandoori paste that I got at my local Indian market! It was still delicious and makes the cooking process much faster. If you are capable of making it by yourself, please do!
Other than that, these carrots are super delicious and heartwarming. You can snack on them or incorporate them as a side dish for dinner. So, without further a do, let's get to the recipe!
Prep time: 10 minutes
Total time: 50 minutes
This recipe is dairy free, gluten free, vegetarian, and vegan.
1. 1 bag of multicolored carrots
2. Tandoori paste
3. Sliced almonds
4. Extra virgin olive oil
5. Garnish with freshly chopped parsley
6. Garnish with Maldon salt
Replacement suggestion: I use Maldon salt to garnish my foods at the end, but you can use regular table salt if you'd like.
1. First, preheat your top oven to 400.
2. Next, grab a baking pan and spread on aluminum foil onto it.
3. Now, grab your carrots, wash them, and peel the skin off all the carrots.
4. Place them onto the baking pan.
5. Now with a knife, without cutting entirely through the carrots, create multiple slits. This will allow the flavor of the tandoori paste to reach the inside of the carrots.
6. Next, drizzle about 1-2 TBSPS of extra virgin olive oil onto the carrots.
7. Now, add about ¼ cup of tandoori paste into a bowl, dip the basting brush into the bowl and brush your desired amount onto each carrot.
8. Make sure to evenly coat.
9. Bake them in the oven for up to 40 minutes. You want the carrots to soften.
10. If you notice the carrots drying up a bit, you can add a bit more tandoori paste.
11. Take them out of the oven once they're done and place them on a serving dish.
12. Garnish with freshly chopped parsley, sliced almonds, and Maldon salt.
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