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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I wouldn’t change anything they taste great as is and go great with grilled chicken
My familiy doesn’t like curry as much as I do so I just used 2 teaspoons instead of the 1 Tablespoon. I still enjoyed the curried flavor but they enjoyed the dish also. Great vegetable dish.
It was a great side with my grilled chicken.
Fabulous, tasty carrots. I made mashed cauliflower (just like you would make mashed potatoes) with salt and butter and served that along side the curried carrots for dinner. We added a salad, some crusty bread and had a delicious vegetarian dinner. I wouldn’t change anything about this recipe. It is perfect the way it is!
Loved the carrots. I wouldn’t change a thing.
I, like some of the others don’t usually like cooked carrots. But, after I tried them roasted it was a whole different story. They are also good just roasted with the olive oil, kosher salt and pepper if you are not a fan of curry.
I made these last night, minus the honey….WONDERFUL!!! This recipe is certainly a keeper for my family!
Delicious! Served with rack of lamb.
Ya know I agree with most, I don’t like cooked carrots, but this recipe changed my mind. I love curry flavored dishes, so I am a fan of this recipe. Thank You, for helping me get over my cooked carrot dilemma. This is a winner recipe.
I have a love affair with veggies. I’m not a big meat eater. So I often enjoy roasted vegetables with a side salad. I also like to introduce new foods at family functions. I’m always looking for new recipes to dress up veggies for myself and others. Cooking is my passion and my little world of tranquility when I’m in the kitchen. This recipe has definitely made it into my repitore of recipes. Thank you very much☺
I made these last night and absolutely loved them. The olive oil and curry combo was great!!! Next time I will go a little lighter on the honey but that is just personal preference as I like the other favors so much.
Hi Patt, You could even leave the honey out entirely — sometimes it just depends on the sweetness of the carrots.