Curried Roasted Carrots
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This was a wonderfully simple and delicious recipe. I added some grated ginger and my tastebuds and stomach are very happy. Thank you Jenn!
This was a very easy dish where I had everything on hand. I will definitely be making these whenever I make the Crispy Tandoori Chicken, also on this website.
Oh these are so good! I will definitely make these again. And again and again! I always have carrots laying around and they usually turn limp and old. Not anymore!! What a delicious and cheap dish!! Thank you Jen!
this is now my Hubby’s Fav way to eat carrots…not so much mine, I like butter/brown sugar…this is so easy that I can make both the Curried Roasted Carrots for my Hubby and my daughters and son-in-laws and butter and brown sugar for me and the grandkids
LOVE this recipe! Fantastic in everyway and so easy to make!
OK, these are just amazing! I love curry and I love honey! The combination is just perfect. This recipe is quick and easy and elegant enough to serve to company.
As a substitute to honey try Major Grey Chutney. Patak’s Major Grey Chutney is the BEST.
These were absolutely delicious. I made them exactly as the recipe stated, although I worried the amount of curry might be overwhelming and the amount of honey might make them overly sweet. I was wrong on both counts! Perfectly wonderful flavor combinations and just the right amount of spice and sweetness.
I plan to take a double batch of curried roasted carrots to my family’s house for Thanksgiving. How can I make them ahead of time so the stay firm and not get mushy by the time we sit down to eat? Thank you. ( love the recipe )
Hi Pat, These carrots are great for making ahead of time. They should be fine; just be careful not to reheat them for too long.
if i make ahead of time and reheat for a luncheon do i put the honey on the first time i cook or after i reheat?
Hi Stacey, Go ahead and add the honey the first time and then all you’ll need to do is reheat. Hope you enjoy!