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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Am west Indian so i love curry, i like the way it taste with the carrots and honey. Delicious.
I tried these last night and they were fantastic. I usually keep the skins on carrots because I thought the skins were the healthiest part. Is there a reason you take the skins off?
Thank you for saying to cut the carrots into thirds. I cut one carrot too thin and those pieces were over cooked.
Hi Dana! You don’t have to peel carrots, especially if they are organic and grown without pesticides. I do it mostly out of habit and also because they look prettier.
I loved this recipe because I am like you I could eat the entire thing for dinner with nothing else. But sometimes I cut the curry a bit.
So simple and delicious!
Delicioussssss!
I am cooking these at this very moment They look and smell wonderful
Absolutely amazing taste & incredibly easy to make. You’re right, can be eaten as a main 🙂
Thanks Jenn!
I’m not a huge fan of cooked carrots, but decided to try this because I had the ingredients on hand. They turned out great and I would eat them again. The only thing I would change is to cut the carrots differently so that there is more surface area in contact with the pan, which would help brown them a bit more.
Loved this recipe and served with some nicely barbecued chicken. Super simple and tasty. I’m thinking I’m going to roast the carrots out on the grill next time. Keep the same great flavor and keep the curry smell down in the house.
I FINALLY made these! Have had them on my bucket list since I got the recipe in my inbox. AMAZING!!!! How can 5 ingredients when combined result is such an exceptional sensory experience. Thank you for another wonderful recipe! (It is also quick!)