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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These are so delicious ! What a great flavor combination with the curry and honey. I realize 2 lbs was supposed to be 4-6 servings, but by the time I was done picking at them once they were done I’m lucky there were 2 servings left ! Another excellent recipe Jen.
Tonight is the third time that I made these carrots and the second covered dish for our church Small Group. In fact, it’s my “go-to” carrot recipe. My husband and I love the sweet-savory-spicy combination of this dish. Thanks for thinking of other cooks and sharing this recipe.
These really are amazing. My husband and I couldn’t stop eating them. They’d make a great afternoon snack or appetizer! Thanks for the easy and delicious recipe. (I made them with baby carrots because we bought way too many at Costco – but they’d be even better cut as Jen suggested).
I’ve made this recipe before, and it turned out great. I’ve been invited to a pitch-in dinner, and I wanted to bring these carrots as a side dish. Is there any way I can prepare them in advance and just warm them up at the host’s home? What would you suggest?
Hi Jane, These reheat nicely. Before serving, reheat at 350, covered, until hot. Enjoy!
Thank you!
These carrots are delicious and so easy to make!
Another win from Jen! I made this for Rosh Hashanna dinner and it was a hit with everyone! It was so simple yet full of flavor and texture. I’ll be making this often! Yummy!!
WOW are these GREAT, and easy. I bought organic carrots in a 6 lb bag, so this was the first thing I made so the rest of the carrots would fit in my fridge. What a great mid-day snack. I will be making these often. (The peels go in the freezer for veggie stock).
We love, love, love these! I’ve made them many times for us, but I added them to Thanksgiving dinner last year and everyone, from the seven year old to the 71 year old raved. I useVadouvan Curry with a bit of a kick.
I thought they were alright. The flavors from the curry powder were quite muted when done roasting and the honey kind’ve over-powered everything. I can see why people enjoy them, but in the end they were a bit too sweet and one-dimensional for my taste.
I cut the carrots into 2 inch lengths. Many of the pieces were very thick. So I sliced the carrots again length wise. Now the pieces are all about the same size. I’m concerned about the cooking time since all the pieces are not so thick. Should I reduce the roasting time?
Hi Ellen, you may want to cut a few minutes off the roasting time. You can check them at about 20 minutes and gauge from there.