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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Super flavourful and foolproof. Renders crisp + sweet veggies.
Jenn, my grand daughter says that you nailed it with this one. I only made half a recipe as there were just the two of us…BIG MISTAKE. We polished it off. I make a coconut, ginger, apple dahl (no curry in it) that I serve with warm naan, would this go with it or would the flavors fight each other? Thanks for another winner.
Hi Carol, I think they would pair nicely together (and tell your granddaughter thank you)! 🙂
This recipe makes carrots taste like sweet potato fries. Delicious! Even my picky 10yr old loved them — withOUT ketchup!
Delicious! So glad I tried them.
These carrots are so good! I made them last night and could have just eaten a bowl of them for dinner and nothing else!
This simple but delicious side will elevate your meal. Everyone loves it, including little kiddos.
Made this with carrots from our vegetable box – came out great. Loved the curry and honey on the carrots – perfect mix of flavors – thanks for dressing up our dinner!
I think this is a tasty way to dress up carrots as they are to me a bit bland by themselves and this take is a welcome departure from the ubiquitous carrots and dill recipes.
It is fun to make and delicious. I didn’t have any honey so I used pure maple syrup instead.
should you peel carrots first or leave skin on?
I’d peel them. Enjoy!
Hi Jen,
Would this side dish go with roast turkey we are having for Christmas Eve dinner? I’m planning to make this unless you have any suggestions.
Thanks, Rose G.
Hi Rose, While it wouldn’t be bad paired with roast turkey, I think this recipe (which is very similar but has no curry) would be better. Hope that helps and that you enjoy whatever you decide on!
If the carrots are organic no need to peel, just wash.
These were a huge hit at our dinner table. In our 24 years of marriage, my husband has passed over and over on cooked carrots. He will always be polite and eat just one or two bites. This time he actually asked for a second helping!!!!! Thank you for helping me again.