Mar

06

2013

Curried Roasted Carrots

Holidays / Vegetables & Sides  Posted by / 43 comments
curried-roasted-carrots-1

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

Ingredients

  • 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

Instructions

  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.