Curry Roasted Carrots

 1 lb garden carrots

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 Tbsp curry powder (mild)

1 Tbsp avocado oil

1/8 tsp freshly ground black pepper

1/4 tsp sea salt, or to taste

fresh lime juice (optional)

Preheat oven to 375 degrees and line a baking sheet with parchment paper.  

Peel an trim the ends of carrots.  If carrots are thick, cut them in half lengthwise; if not, leave whole.  Slice carrots diagonally in 1/4 inch thick slices, then place carrots into a large bowl.

Sprinkle sliced carrots with all seasonings and drizzle avocado oil on top.  Toss really well until evenly coated, then arrange carrots in a single layer, onto your prepared baking sheet. 

Bake for 30 minutes, until golden crisp, stirring carrots halfway through to ensure even roasting.  Carefully remove carrots to a serving dish.  Squeeze with fresh lime juice if desired.