Recipe of the Week: Caramelized Carrots with Curry Spice

Since carrots grow underground, they can withstand a little bit of frost. While many praise carrots for their eyesight enhancement abilities (thanks to their high content of carotenoids), a 10-year study from the Netherlands recently found that eating 25 grams or more of carrots per day (about ½ a medium carrot) led to a reduced risk of cardiovascular disease.

This recipe will help plain carrots quickly transform into an irresistible side dish with the help of cilantro and three simple spices. With less than 50 calories, this is a great way to switch things up and get in some of your veggies for the day.

Total Time: 15 min.
Prep Time: 5 min.
Cooking Time: 10 min.
Yield: 4 servings

Ingredients:
1 lb. carrots, cut into 1-inch pieces 
¼ tsp. sea salt (or Himalayan salt)  This is what I use
¼ tsp. ground black pepper
1 tsp. curry powder
¼ cup coarsely chopped fresh cilantro

Preparation:
1. Heat a medium cast iron (or nonstick) skillet over medium-high heat for 4 to 5 minutes.
2. Place carrots, salt, and pepper in skillet in a single layer; cook, turning occasionally, for 6 to 8 minutes, or until carrots are caramelized.
3. Add curry powder; cook for 1 to 2 minutes, or until carrots are tender-crisp. Remove from heat.
4. Top with cilantro; serve immediately.

​Recipe from teambeachbody.com