Heat your oven to 425, peel then dress your carrots with extra virgin olive oil, diced shallots, curry powder, salt and pepper and put them in the oven for at least 20 minutes.
I’m going to serve them with grilled, thin pork chops and drink a white Bordeaux.
Then I’ll take a nap!
Red Wine, White Wine, Fine Food Too! 
I think this would also go with a Charbono.
I’ll just have to give it a try then!
These look divine, Susan. I never thought about using curry powder – great idea!