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Curried Roasted Carrots
Sweet, spicy and exotic, Curried Roasted Carrots make a delicious side dish.
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.
What you’ll need to make Curried roasted carrots
How to make Curried Roasted Carrots
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.
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, spicy and exotic, Curried Roasted Carrots make a delicious side dish.
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
- 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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We had friends over for dinner tonight and I cooked these carrots as a side dish. What a simple but delicious way to serve carrots! Next time I’ll double the recipe because everyone loved them and wanted seconds! I’ll be making these again and not just when we are entertaining but for our family weeknight meal! I also made your brussel sprouts with bacon and pecans. These were also delcious! We ended our dinner tonight with your chocolate pavlova, which is a favourite recipe I go to a lot! Always enjoyed by all! I just got my sister to order your recipe book for my birthday present. I can’t wait to get it!! Thanks Jenn for your fabulous recipes!
💕
Hi Jenn,
I need to bring a vegetable side dish for Passover and was thinking of making these carrots. To save time what do you think of using baby carrots? Also, any other good suggestions for a vegetable side dish that would be good with traditional Passover foods?
Yes, you could definitely get away with using baby carrots here. Another option that you may want to consider is this pea and asparagus dish. Hope you enjoy whatever you choose!
This is my favorite way to cook carrots! Delicious and easy.
Crazy simple and delicious!
This recipe looks delicious, and I look forward to trying it. Would it be okay to mix the carrots, olive oil, curry powder and salt in a resealable bag, or is there a specific reason to do it directly on the baking sheet? Thank you!
That’s fine, Helen – I do it this way to minimize clean-up. 🙂
Excellent! I made no changes to the recipe. I first served these at Thanksgiving and they were a huge hit. Five stars!
This was super easy to make and totally delicious. Will be making again as an easy side dish for upcoming Rosh Hashana meals where carrots are a traditional item. Love the curry. Thanks and Shana Tova to you and your family!
Shana Tova to you! (And glad you enjoyed the carrots.) 🙂
These were amazing! Perfect blend of spices. The curry flavor was not overpowering at all. So simple yet so perfect!! Do you think if I use these same ingredients with small red and yellow potatoes cut in half, it would work too?
So glad you enjoyed them, Nancy! I do think this would work with potatoes. The baking time may just be a tad bit longer, so keep an eye on them.
Hi Jennifer. I tried your beef stew and carrot cake recipes yesterday. I followed them exactly-both were perfect! Thanks. Regarding the roasted carrot recipe, can I substitute parsnips instead. Not sure if curry will enhance parsnips. – Marcia
Glad you liked the recipes you’ve tried! Yes, I think parsnips would work nicely here. Enjoy!
This recipe was life changing. My youngest hates vegetable. I made this recipe and he asks for them. They have become a regular in our meal planning. Thank you!!!!
I really liked this recipe just as it is, but my kids were not fans of the curry flavor. I leave out the curry powder and instead add a little pepper with the salt while roasting. The recipe is a staple in my house. I make it every week!
What a nice side dish! I had never roasted carrots before & wow was it ever good. I had thought about omitting the curry but I’m so glad I didn’t. My family loved this dish.
Amazing recipe!! I am not a fan of cooked carrots, but needed a veggie side to go along with chicken curry for dinner. These carrots were so yummy and delicious!!! Perfect recipe again from Once Upon a chef!! My two year old also loved these!
Another triumph! I used baby carrots and it was a hit with my kids, who otherwise snub all things beta carotene. Thank you for expanding our vegetable spectrum!
Loved this recipe! I added a little bit more honey. My husband isn’t fond of carrots loved this recipe.
Could you also add green beans to the carrots and cook as directed?
Hi Liz, I think you could get away with it, but the green beans shouldn’t take quite as long as the carrots – I would add them after the carrots have been cooking for 5 – 10 minutes.
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!
These carrots are fabulous. My carrot hating husband had seconds.
Jenn, I was wondering can these be made ahead and frozen to be thawed/reheated for Thanksgiving? I saw some other comments about making ahead of time but nothing yet on freezing them.
Hi Amy, I don’t think the texture would be quite right if you froze these after cooking. I suspect they’d get too mushy when reheated. Sorry!
Last night was the 6th time I’ve made this dish. It’s never a disappointment!
Can one make these ahead of time? If so, how do you recommend I reheat them?
Yes Tia, you can make them ahead of time. Before serving, reheat at 350, covered, until hot. Enjoy!
Fabulous! My favourite way to eat carrots.
Delicious and easy! Great side.
I seriously love this recipe! Just read the ingredients on the curry mix you buy – if it contains salt, you won’t need to add any or not much. If no salt – then you’ll need to add.
Never made this with honey before, but I’ll have to give it a try! Carrots are absolutely one of my favorite root vegetables to serve as a side. I make something similar for Asian-inspired dishes with Thai yellow curry paste & coconut milk.
Winner! We have quite a struggle in our house to get our tweens to eat vegtables…well we tried the curried carrots and wow! All plates were clean….more please mom! This recipe will be a staple in our house. Thanks Jen!
Added potatoes to it and served with the Moroccan Grilled Chicken. Delish!
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.
This was a wonderfully simple and delicious recipe. I added some grated ginger and my tastebuds and stomach are very happy. Thank you Jenn!
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.
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!
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
LOVE this recipe! Fantastic in everyway and so easy to make!
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.
As a substitute to honey try Major Grey Chutney. Patak’s Major Grey Chutney is the BEST.
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.
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 )
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.
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?
Hi Stacey, Go ahead and add the honey the first time and then all you’ll need to do is reheat. Hope you enjoy!
Am west Indian so i love curry, i like the way it taste with the carrots and honey. Delicious.
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.
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.
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.
So simple and delicious!
Delicioussssss!
I am cooking these at this very moment They look and smell wonderful
Absolutely amazing taste & incredibly easy to make. You’re right, can be eaten as a main 🙂
Thanks Jenn!
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.
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.
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!)
Best carrots I have EVER had. Perfect flavor combination!
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 🙂
Yum. This looks amazing. A bowl of these could be my dinner too!
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.
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!
I made this dish with a colorful variety of carrots (purple, orange, white). My husband loved it.
A new twist on carrots – they were great!
Had them the other night – very delicious, but the house smells of curry
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,
I made these for my son and I made it with a little less curry and he loved them. I would recommend.
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.
Oh my. I can almost smell these!!! amazing!
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.
This recipe was fantastic! What an excellent way to be creative with carrots!
Loved them. Might try with parsnips, too.
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!!
I was thinking it would go great with that Moroccan chicken…so glad you enjoyed it, Jengi!
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 🙂
Thanks, Kathy, glad I’m not the only one 🙂
These carrots were delicious, everyone loved them. Will do again and keep recipe in my recipe file.
Perfect. No honey, though, I prefer the natural sweetness of the carrots.
The flavors were great in this. I didn’t use as much honey, but it was great for a quick and easy side dish!
I wouldn’t change anything they taste great as is and go great with grilled chicken
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.
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!
Loved the carrots. I wouldn’t change a thing.
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.
I made these last night, minus the honey….WONDERFUL!!! This recipe is certainly a keeper for my family!
Delicious! Served with rack of lamb.
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.
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☺
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.
Hi Patt, You could even leave the honey out entirely — sometimes it just depends on the sweetness of the carrots.
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!!
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.
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.
Thanks, Diane. So happy you liked it, and love your suggestion to add feta and olives!
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.
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!
This sounds like a fantastic side dish to go with the slow cooker turkey breast I’m making today. Thank you!
these carrots look yummy, thank you so much for sharing,
These sounds great, I think I’ll make them tonight!
Yummy! Roasted carrots are my favorite easy side dish. And curry makes everything better! Never thought to try that on carrots, thanks!
These carrots look amazing! I can’t wait to try them.
Made these carrots last night. They were excellent! So simple & soooo good. There were not leftovers! Thank you.