This is a classic side dish with great flavor from the curry powder and some spiciness that pairs well with the brown sugar. I sliced the carrots on a diagonal for presentation purposes, but simply slicing them is an option as well as using baby carrots or for a prettier presentation use whole carrots with part of the tops still on. Serves 4.
6 medium carrots, peeled, remove both top and bottom ends and cut on a diagonal or simply chop into bite sized pieces
1 tablespoon of packed brown sugar
1 1/2 teaspoons of curry powder
1/2 cup of water
In an oven proof casserole dish whisk together everything but the carrots. Taste and add more brown sugar or curry powder to your liking. Add peeled and chopped carrots and stir to evenly coat carrots. Cover and bake in a preheated oven at 375 degrees for about 30 minutes or until tender when pierced with a fork.