Ingredients:

  • 2 pounds carrots (washed and patted dry)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fenugreek leaves (crushed)
  • 2 teaspoons curry leaves (crushed)
  • 2 teaspoons kala namak (black salt) or a good sea salt (like Fleur de Sel)
  • ½ teaspoon black pepper (omit for AIP)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper.
  3. Cut the tops off the carrots, leaving about an inch of greens. Wash and pat dry.
  4. Place the carrots on the parchment-lined baking sheet and drizzle with olive oil. Toss gently to coat.
  5. Sprinkle the carrots with crushed fenugreek leaves and curry leaves. Toss to evenly distribute.
  6. Spread the carrots out on the baking sheet, ensuring they have enough space for even roasting.
  7. Sprinkle with kala namak and black pepper (if using).
  8. Roast in the oven for 15 minutes, turn the carrots, and roast for another 15 minutes or until fork-tender.
  9. Taste and adjust salt and pepper as needed before serving.