2 medium carrots, peeled, cut in ½-inch pieces

2 cloves garlic, left whole, skin on

1 tablespoon olive oil (15 ml)

½ teaspoon curry powder, or to taste (2.5 ml)

Coarse salt and freshly cracked black pepper, to taste

½ cup sour cream (125 ml)

1 tablespoon chopped fresh chives

Squeeze of lime juice, optional


1. Preheat oven to 400 degrees. F.

2. Add carrots, garlic, olive oil, curry powder and salt and pepper to a bowl. Toss to combine. Transfer to a small baking sheet or roasting pan. Roast carrot mixture for 20 to 25 minutes or until carrots are tender and golden brown. Let cool to room temperature.

3. Transfer roasted carrot mixture to a food processor. Add sour cream. Puree until smooth. Taste for seasoning. Add more salt and pepper if needed. Add chives and lime juice. Serve with Purple Potato Chips with Maldon Salt.

See more: Herbs, Roast, Side

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