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 made this recipe using carrots and parsnips…very, very tasty.
Love that idea!
I served the curried carrots with butter chicken and rice. It was such an interesting contrast of tastes. Will definitely make this recipe again.
Delicious. I definitely needed more time cooking mine as I did not peel the carrots. (I used organic and scrubbed them with my veggie brush.)
This might be the best carrot recipe ever. I made them for friends and they were a huge hit. Since I’m drowning in CSA produce, tonight I made them again and added some quartered skin-on potatoes. Really delicious. This is my new “go to” vegetable recipe. Just perfect!
I made these carrots tonight and have made them numerous times before so finally decided to post a review. They are delicious! And the curry (I used McCormick) is not at all overpowering. My husband and I ate the entire recipe along with your Parmesan smashed potatoes and short ribs from another source. Jenn, love your blog and recipes!
The first time I made this recipe I was concerned that a full recipe would make too much for 3 adults as a side dish. So I halved the amounts. Now I ALWAYS make a full recipe, and try not to be the last one to dish my plate, or the first as I could easily eat the entire recipe.
I made the Curried Carrots tonight for Rosh Hashanah dinner and everybody raved…definitely a keeper. I prepared the carrots (I doubled the recipe) earlier in the day and then popped them in the oven when it was time to eat. thank you!
Curried Carrots!! I’m always looking for new ways to prepare fresh carrots. This is a winner with a wonderful complimentary flavor of curry which goes so nicely with the sweetness of the carrots. I’ve made it many times and always forget how really good it is!
The curried carrots were excellent.y husband loves them. This definitely a recipe I will put in to rotation. Delicious! Thanks for sharing
These are great for anyone like me that needs an occasional “curry fix”. I can enjoy without guilt. I think they are great as is but you can always adjust the amount of curry and honey to suit your taste.