Curried Roasted Carrots
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Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These sweet and spicy roasted carrots make a fabulous side dish, but they’re also delicious all on their own. In fact, on those rare (and dare I say treasured) nights when I’m on my own for dinner and don’t feel like fussing with a full meal, I’ll make them for myself as a main course. They’re like vegetable candy, and I can easily polish off the entire pan myself.
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Curried Roasted Carrots
Sweet and spicy, these curried roasted carrots taste like vegetable candy.
Ingredients
- 2 pounds medium carrots, peeled and sliced into thirds on the diagonal
- 3 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- ½ teaspoon kosher salt
- 1 tablespoon honey, or to taste
Instructions
- Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. Roast, stirring with a rubber spatula a few times to prevent sticking and burning, until tender, 25-30 minutes. Toss roasted carrots with honey directly on baking sheet. Taste and add more salt, pepper or honey if desired.
Nutrition Information
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- Per serving (6 servings)
- Calories: 136
- Fat: 7g
- Saturated fat: 1g
- Carbohydrates: 33g
- Sugar: 10g
- Fiber: 5g
- Protein: 4g
- Sodium: 299mg
- Cholesterol: 0mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This was super easy to make and totally delicious. Will be making again as an easy side dish for upcoming Rosh Hashana meals where carrots are a traditional item. Love the curry. Thanks and Shana Tova to you and your family!
Shana Tova to you! (And glad you enjoyed the carrots.) 🙂
These were amazing! Perfect blend of spices. The curry flavor was not overpowering at all. So simple yet so perfect!! Do you think if I use these same ingredients with small red and yellow potatoes cut in half, it would work too?
So glad you enjoyed them, Nancy! I do think this would work with potatoes. The baking time may just be a tad bit longer, so keep an eye on them.
Hi Jennifer. I tried your beef stew and carrot cake recipes yesterday. I followed them exactly-both were perfect! Thanks. Regarding the roasted carrot recipe, can I substitute parsnips instead. Not sure if curry will enhance parsnips. – Marcia
Glad you liked the recipes you’ve tried! Yes, I think parsnips would work nicely here. Enjoy!
This recipe was life changing. My youngest hates vegetable. I made this recipe and he asks for them. They have become a regular in our meal planning. Thank you!!!!
I really liked this recipe just as it is, but my kids were not fans of the curry flavor. I leave out the curry powder and instead add a little pepper with the salt while roasting. The recipe is a staple in my house. I make it every week!
What a nice side dish! I had never roasted carrots before & wow was it ever good. I had thought about omitting the curry but I’m so glad I didn’t. My family loved this dish.
Novice cook here. What brand/type of curry powder should I use? Are they all the same or is there something specific I’m looking for?
Thank you!
Hi Courtney, there are different varieties of curry powder but the one you’ll most commonly find at the grocery store will just say “curry powder” which is what you’ll want. The brand I generally use is McCormick. Hope you enjoy the carrots!
Amazing recipe!! I am not a fan of cooked carrots, but needed a veggie side to go along with chicken curry for dinner. These carrots were so yummy and delicious!!! Perfect recipe again from Once Upon a chef!! My two year old also loved these!
Another triumph! I used baby carrots and it was a hit with my kids, who otherwise snub all things beta carotene. Thank you for expanding our vegetable spectrum!
Loved this recipe! I added a little bit more honey. My husband isn’t fond of carrots loved this recipe.
Could you also add green beans to the carrots and cook as directed?
Hi Liz, I think you could get away with it, but the green beans shouldn’t take quite as long as the carrots – I would add them after the carrots have been cooking for 5 – 10 minutes.