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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What a simple and delicious side! I will be making these often. Thank you!
I thought were very good. Tried them today with family and picky husband. Everyone liked them. Made as stated and will make them again. Thinking they would be good for the holidays.
Hi Jennifer – I am excited to try this recipe. I think this is a silly question but I just want to make sure – the honey is added after the roasting? Thanks!
Also I read through the comments and they all say reheat in the oven but I plan on taking it for lunch where I only have a microwave – will that ruin them? Thanks again!
Nope – microwave will work well. 🙂
Yes, that’s correct.
Jen, do you think these carrots would go with beef tenderloin? I’m planning a dinner party and thought i would do tenderloin with the red wine sauce, make ahead mashed potatoes, curried carrots and Brussel sprouts. Thought I would also do a cucumber salad. Thoughts?
That all sounds delish. If you want a carrot recipe that’s a little “more middle of the road” you could also consider these Roasted Carrots with Thyme. Hope you have a great time at the party!
I made this last night and I could have eaten the whole thing, but I didn’t. So good!
🙂
We had friends over for dinner tonight and I cooked these carrots as a side dish. What a simple but delicious way to serve carrots! Next time I’ll double the recipe because everyone loved them and wanted seconds! I’ll be making these again and not just when we are entertaining but for our family weeknight meal! I also made your brussel sprouts with bacon and pecans. These were also delcious! We ended our dinner tonight with your chocolate pavlova, which is a favourite recipe I go to a lot! Always enjoyed by all! I just got my sister to order your recipe book for my birthday present. I can’t wait to get it!! Thanks Jenn for your fabulous recipes!
💕
Hi Jenn,
I need to bring a vegetable side dish for Passover and was thinking of making these carrots. To save time what do you think of using baby carrots? Also, any other good suggestions for a vegetable side dish that would be good with traditional Passover foods?
Yes, you could definitely get away with using baby carrots here. Another option that you may want to consider is this pea and asparagus dish. Hope you enjoy whatever you choose!
This is my favorite way to cook carrots! Delicious and easy.
Hi! Do we peel the carrots first?
Yes, I would recommend peeling them. Hope you enjoy!
Crazy simple and delicious!
This recipe looks delicious, and I look forward to trying it. Would it be okay to mix the carrots, olive oil, curry powder and salt in a resealable bag, or is there a specific reason to do it directly on the baking sheet? Thank you!
That’s fine, Helen – I do it this way to minimize clean-up. 🙂
Excellent! I made no changes to the recipe. I first served these at Thanksgiving and they were a huge hit. Five stars!