Curried Roasted Carrots

5 stars based on 11 votes


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 a treat, and I can easily polish off the entire dish myself.

Begin by peeling the carrots.

Slice them into thirds on a diagonal (they’re prettier that way). It’s important not to cut the carrots too small because you want the outsides to caramelize before the insides get too soft. If they’re too small, they’ll cook too fast.

Toss the cut carrots with olive oil, salt and curry powder.

And roast in a hot oven, turning a few times with a rubber spatula so they brown evenly, until tender and caramelized.

Toss the carrots with honey and serve.

Curried Roasted Carrots

Servings: Serves 4-6
Cook Time: 25 Minutes
Total Time: 40 Minutes


  • 2 pounds medium carrots, sliced into thirds on the diagonal
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon honey, or to taste


  1. Set oven rack in middle position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. 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

Reviews & Comments

  • 5 stars

    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.

    - Jessica Pineda on March 24, 2015 Reply
  • 5 stars

    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!

    - Rachel on March 23, 2015 Reply
  • 5 stars

    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

    - Theresa Jenkins on March 23, 2015 Reply
  • 5 stars

    LOVE this recipe! Fantastic in everyway and so easy to make!

    - Linda Stone on March 21, 2015 Reply
  • 5 stars

    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.

    - Lana on February 6, 2015 Reply
  • 5 stars

    As a substitute to honey try Major Grey Chutney. Patak’s Major Grey Chutney is the BEST.

    - Zora on January 17, 2015 Reply
  • 5 stars

    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.

    - Jane W on January 7, 2015 Reply
  • 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 )

    - Pat on November 26, 2014 Reply
    • 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.

      - Jenn on November 26, 2014 Reply
  • 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?

    - stacey on November 15, 2014 Reply
    • Hi Stacey, Go ahead and add the honey the first time and then all you’ll need to do is reheat. Hope you enjoy!

      - Jenn on November 16, 2014 Reply
  • 4 stars

    Am west Indian so i love curry, i like the way it taste with the carrots and honey. Delicious.

    - Gina on July 17, 2014 Reply
  • 5 stars

    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.

    - Dana Hollish Hill on July 17, 2014 Reply
    • 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.

      - Jenn on July 20, 2014 Reply
  • 5 stars

    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.

    - Angie Mehrtens on July 14, 2014 Reply
  • 5 stars

    So simple and delicious!

    - Kelly on June 7, 2014 Reply
  • Delicioussssss!

    - Nadi on April 12, 2014 Reply
  • I am cooking these at this very moment They look and smell wonderful

    - Denise on January 11, 2014 Reply
  • Absolutely amazing taste & incredibly easy to make. You’re right, can be eaten as a main :)
    Thanks Jenn!

    - Ash on November 24, 2013 Reply
  • 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.

    - Adrian on November 14, 2013 Reply
  • 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.

    - Cameron on November 7, 2013 Reply
  • 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!)

    - Karen T on October 2, 2013 Reply
  • Best carrots I have EVER had. Perfect flavor combination!

    - Marla on September 15, 2013 Reply
  • I’ve been meaning to try these for a while now and finally have. Used peeled baby carrots because they were all I had and were delish. Will definitely use regular carrots next time since they tend to be sweeter. Only regret is that my boyfriend and I had to share a pound when we could have easily devoured two. Thank you for an easy, enjoyable recipe :)

    - Julie on July 19, 2013 Reply
  • Yum. This looks amazing. A bowl of these could be my dinner too!

    - joan on April 5, 2013 Reply
  • Jenn, That was an awesome recipe.Never thought that something so simple can be so delicious. When i made it the second time i reduced the size of the sliced carrots and my kids finished everything even before it reached the dining table.Thank you so much for this delicious dish.

    - Noonu Enoch on March 18, 2013 Reply
  • Finally tried the curried roasted carrots and loved them, as I expected. It was my dinner,

    I used peeled baby carrots, sliced length-wise, for a lazy guy’s version. And added some fresh lemon zest, which really shocked it alive. It’s a new favorite!

    - MickMil on March 15, 2013 Reply
  • I made this dish with a colorful variety of carrots (purple, orange, white). My husband loved it.

    - Catharine on March 15, 2013 Reply
  • A new twist on carrots – they were great!

    - Jill on March 11, 2013 Reply
  • Had them the other night – very delicious, but the house smells of curry

    - jim on March 11, 2013 Reply
  • This Curry Roasted Carrot dish is wonderful! The only thing I changes was I used a bit less honey and added a light sprinkle of finishing salt at the end. I served this with a toasted cumin crusted , grilled chicken thigh main course, and everyone loved the pairing! Yum! Thanks for this,

    - Marianne Donahoe on March 11, 2013 Reply
  • I made these for my son and I made it with a little less curry and he loved them. I would recommend.

    - SheilaAnne on March 11, 2013 Reply
  • I thought these were great. Maybe a little heavy on the curry for my taste. I will add a little less curry or add more carrots next time. I really love how the recipes are presented. The picture of all the ingredients is a great feature.

    - Tia on March 10, 2013 Reply
  • Oh my. I can almost smell these!!! amazing!

    - leslie on March 10, 2013 Reply
  • These were like eating candy for supper! So delicious and easy. My husband, a vegetable hater, ate every last one of his. I made them with pork chops and they were the perfect accompaniment. I let them bake for about 5 minutes longer than the recipe indicates because some of the carrots were thick. This caramelized the smaller pieces beautifully. This goes in the “keeper” file for sure.

    - Karen on March 10, 2013 Reply
  • This recipe was fantastic! What an excellent way to be creative with carrots!

    - Meg on March 10, 2013 Reply
  • Loved them. Might try with parsnips, too.

    - Dorothy on March 10, 2013 Reply
  • Jennifer, how can something so simple taste simply amazing! I roasted these tonight and the entire family couldn’t stop eating them.

    I have always loved curry and to use it on carrots like this with honey, wow. – Thanks for this recipe.

    By the way, I served it with sauteed green beans and, dare I admit, your Moroccan Chicken, We had so much flavor tonight!!

    - Jengi on March 9, 2013 Reply
    • I was thinking it would go great with that Moroccan chicken…so glad you enjoyed it, Jengi!

      - Jenn on March 9, 2013 Reply
  • I made the curried roasted carrots and they were fabulous! I ate the whole pan in one sitting, but
    plan to make them again and share them next time :)

    - kathy on March 9, 2013 Reply
    • Thanks, Kathy, glad I’m not the only one :)

      - Jenn on March 9, 2013 Reply
  • These carrots were delicious, everyone loved them. Will do again and keep recipe in my recipe file.

    - Clifford Anglin on March 9, 2013 Reply
  • Perfect. No honey, though, I prefer the natural sweetness of the carrots.

    - Charlene Wheeler on March 9, 2013 Reply
  • The flavors were great in this. I didn’t use as much honey, but it was great for a quick and easy side dish!

    - Ashley @ Wishes and Dishes on March 9, 2013 Reply
  • I wouldn’t change anything they taste great as is and go great with grilled chicken

    - Orvis on March 9, 2013 Reply
  • 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.

    - James M on March 9, 2013 Reply
  • 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!

    - Katherine on March 9, 2013 Reply
  • Loved the carrots. I wouldn’t change a thing.

    - Kathleen French-Wilson on March 9, 2013 Reply
  • 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.

    - Kathy on March 9, 2013 Reply
  • I made these last night, minus the honey….WONDERFUL!!! This recipe is certainly a keeper for my family!

    - Kathryn on March 9, 2013 Reply
  • Delicious! Served with rack of lamb.

    - Julie B. on March 9, 2013 Reply
  • 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.

    - Barbara J on March 9, 2013 Reply
  • 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☺

    - Vickie Johnson on March 9, 2013 Reply
  • 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.

    - Patt Etchart on March 9, 2013 Reply
    • Hi Patt, You could even leave the honey out entirely — sometimes it just depends on the sweetness of the carrots.

      - Jenn on March 9, 2013 Reply
  • My kids continually chant “we hate cooked carrots;”. however I really wanted to keep trying way to it’s get vegetables into them. I made this recipe for Friday night dinner and everybody absolutely loved it. thank you for this!!

    - beth swibel on March 9, 2013 Reply
  • Great preparation for carrots. One of my favorite vegetables to use; and the addition of a the curry powder is a nice twist. Served with roast chicken and rosemary quinoa.

    - PaulainVA on March 9, 2013 Reply
  • Another great veggie dish that I am looking foward to making. Thanks for sharing all of your wonderful recipes. I so loved the salad with the bulgur wheat and ceci beans. I shared it with my co-workers and they suggested adding some feta cheese and calmata olives cut-up. It added so much flavor and nutritive value to the dish. Also keeps well when kept for 3-4 days in the fridge.

    - Diane on March 8, 2013 Reply
    • Thanks, Diane. So happy you liked it, and love your suggestion to add feta and olives!

      - Jenn on March 8, 2013 Reply
  • Will make these this week! I cooked for myself for 2 years and would do the same thing, make a vegetable dish and just have that with some cheese or something like that. I can’t count the number of times I made your roasted brussels sprouts recipe and did just the same thing. Thank you again for another wonderful, but simple recipe. Those sugar cookies are also on my agenda.

    - Karen on March 8, 2013 Reply
  • That’s a brilliant idea! Now this is one I will make. I already have all the ingredients and home and I love them. Thanks!

    - MickMil on March 7, 2013 Reply
  • This sounds like a fantastic side dish to go with the slow cooker turkey breast I’m making today. Thank you!

    - Kath on March 7, 2013 Reply
  • these carrots look yummy, thank you so much for sharing,

    - Anne on March 7, 2013 Reply
  • These sounds great, I think I’ll make them tonight!

    - Betsy on March 7, 2013 Reply
  • Yummy! Roasted carrots are my favorite easy side dish. And curry makes everything better! Never thought to try that on carrots, thanks!

    - Meg @ Peaches and Cake on March 7, 2013 Reply
  • These carrots look amazing! I can’t wait to try them.

    - Jessica Ford on March 7, 2013 Reply
    • Made these carrots last night. They were excellent! So simple & soooo good. There were not leftovers! Thank you.

      - Bev on May 9, 2013 Reply

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