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
- Roasted Carrots with Thyme
- Roasted Green Beans with Cranberries and Walnuts
- Roasted Brussels Sprouts with Balsamic Vinegar & Honey
- Golden Roasted Cauliflower with Pecorino Romano Cheese
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.
I agree with Jenn. I could eat all of these
for dinner. They are that good and I am
not a big fan of cooked carrots. Made these
exactly as written. Fast and easy.
HI jenn, just love this recipe. Your website is awesome & easy to follow. My family & friends are grateful that I found you! I would normally use parchment paper for oven. What is the difference? Are they used the same or have different functions? Thanks:)
Glad you like the site! It’s perfectly fine to use parchment here. Hope you enjoy the carrots!
The curry really works great with roasted carrots; love this recipe!
Loved this recipe when I served a butter chicken recipe!! So simple and fast, using ingredients that pretty much everyone has on hand. Definitely a go to when I’m having East Indian food.
I made this today as an accompaniment for the easy short ribs. I reduced the curry in this recipe from 1 T to 1 tsp. It came through nicely without competing with the bbq sauce. The vegetable-avoiders in my family ate more of the carrots from your sweet & spicy chicken 2 weeks ago, but I’ll definitely make this again for myself!
These are delicious!! My husband thinks I’m printing your new cookbook in my office!! I’ve printed so many of your recipes!! Can you roast 2 pans at once? I also have the convection on my oven if that would work on this?? We love your recipes and my son will try anything I make, as long as it’s once of your recipes! Thanks.
🙂 So glad your family likes the recipes! Yes, you can use two pans of these at once. And the convection mode would work here. When using the convection setting, the rule of thumb is to reduce temp by 25°F. Hope everyone enjoys!
Hi Jenn.
Can I make this for a large crowd as a side dish? The crowd would be about 20 people. I would be cooking them around noon and serving them around 5 pm so they’d have to be reheated….??
Yes, definitely Susan. They reheat beautifully.
I am usually not a fan of cooked carrots
but am always looking for different recipes for the vegetarians in my family. I made
half the recipe to test it but next time will
probably double. Delicious! Made exactly
as written and everyone loved these quick
and easy carrots. (Even me)
absolutely healthy and delicious!!! made this for Thanksgiving!
Jen, you are an inspiration, as your website is “my cookbook” every week;
Thank you!
These roasted, curried carrots are terrific!