It's "Tradition" now

At what exact moment does something become a "Tradition"?  Keep that question in mind as we move on...

So, it's almost Easter.  And we're planning the menu for another pre-Easter, Holy Saturday dinner.  Guess what's showing up on the table again this year?  Mm-hm, yup, the Sweet Curried Carrots with Chive Yogurt Sauce.  This is year number three.  Think it's a "Tradition" now?  Either that, or this is one very dang good recipe - well worth repeating!

I think I've mentioned it every Easter since we first tried it.  And, I also think that every year it is my PLAN to share this recipe.  But, I never seem to get around to it.  So, this is the year!

The first time we made this, it disappeared almost immediately upon arrival at the dinner table and we were wondering why we hadn't doubled the recipe.  It says it serves six to eight.  Well, I don't know where they found six people who could control themselves enough to share that dainty plateful.  Certainly wasn't us six!  Oh, we started out all polite and genteel.  It didn't last.  After the first taste we were all scrambling to get the few remaining carrots on the platter.  A few harsh words MAY have been exchanged.  But, I promise no was harmed during the eating of the curried carrots.

This recipe was found on the BHG website.  It has not been altered in any way shape or form (it is PERFECT, as is).  So, credit is due to the fine folks over at Better Homes and Gardens.  I don't think they'll mind that I'm sharing their recipe.

Oh, and in case you're wondering what else is on the menu for this year, here's the list:
Salmon (grilled? or baked? - not sure yet)
Rice Pilaf
Sweet Curried Carrots with Chive Yogurt Sauce
Salad
Dessert (still to be determined)

Sweet Curry Carrots with Chive Yogurt

INGREDIENTS

1½	lbs carrots with tops, trimmed  (about 10)
1	T extra-virgin olive oil
½	t salt
3	T honey
1	T curry powder
⅔	c plain low-fat Greek yogurt
¼	c snipped fresh chives

Directions

1. Preheat oven to 425 degrees F.  Scrub carrots and peel, if desired. Halve any large carrots lengthwise.

 

2. Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with ¼ teaspoon salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.

3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.

4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining salt,  Serve with roasted carrots.