Curried Roasted Carrots


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

Print Recipe
Servings: Serves 4--6
Cook Time: 25 - 30 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.

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  • Jessica Ford

    These carrots look amazing! I can’t wait to try them.

    • Bev

      Made these carrots last night. They were excellent! So simple & soooo good. There were not leftovers! Thank you.

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

  • These sounds great, I think I’ll make them tonight!

  • Anne

    these carrots look yummy, thank you so much for sharing,

  • This sounds like a fantastic side dish to go with the slow cooker turkey breast I’m making today. Thank you!

  • MickMil

    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!

  • Karen

    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.

  • Diane

    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.

    • Jenn

      Thanks, Diane. So happy you liked it, and love your suggestion to add feta and olives!

  • PaulainVA

    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.

  • beth swibel

    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!!

  • Patt Etchart

    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.

    • Jenn

      Hi Patt, You could even leave the honey out entirely — sometimes it just depends on the sweetness of the carrots.

  • Vickie Johnson

    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☺

  • Barbara J

    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.

  • Julie B.

    Delicious! Served with rack of lamb.

  • Kathryn

    I made these last night, minus the honey….WONDERFUL!!! This recipe is certainly a keeper for my family!

  • Kathy

    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.

  • Kathleen French-Wilson

    Loved the carrots. I wouldn’t change a thing.

  • Katherine

    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!

  • James M

    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.

  • Orvis

    I wouldn’t change anything they taste great as is and go great with grilled chicken

  • The flavors were great in this. I didn’t use as much honey, but it was great for a quick and easy side dish!

  • Charlene Wheeler

    Perfect. No honey, though, I prefer the natural sweetness of the carrots.

  • These carrots were delicious, everyone loved them. Will do again and keep recipe in my recipe file.

  • 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 :)

    • Jenn

      Thanks, Kathy, glad I’m not the only one :)

  • Jengi

    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!!

    • Jenn

      I was thinking it would go great with that Moroccan chicken…so glad you enjoyed it, Jengi!

  • Dorothy

    Loved them. Might try with parsnips, too.

  • Meg

    This recipe was fantastic! What an excellent way to be creative with carrots!

  • 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.

  • Oh my. I can almost smell these!!! amazing!

  • Tia

    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.

  • SheilaAnne

    I made these for my son and I made it with a little less curry and he loved them. I would recommend.

  • Marianne Donahoe

    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,

  • jim

    Had them the other night – very delicious, but the house smells of curry

  • Jill

    A new twist on carrots – they were great!

  • Catharine

    I made this dish with a colorful variety of carrots (purple, orange, white). My husband loved it.

  • MickMil

    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!

  • 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.

  • Yum. This looks amazing. A bowl of these could be my dinner too!

  • Julie

    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 :)

  • Marla

    Best carrots I have EVER had. Perfect flavor combination!

  • Karen T

    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!)

  • Cameron

    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.

  • Adrian

    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.

  • Ash

    Absolutely amazing taste & incredibly easy to make. You’re right, can be eaten as a main :)
    Thanks Jenn!

  • I am cooking these at this very moment They look and smell wonderful

  • Nadi


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