Curried Roasted Carrots
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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.
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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
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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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Hi Jenn,
I’m going to make these with the rainbow carrots that are shown in your photo. Did you peel yours? . My store carries organic rainbow carrots and was wondering if you are suggesting to peel the regular store bought. The photo doesn’t look like they are peeled. You are my go to gal for recipes. I have your cookbooks and have printed your recipes. Thank you for how you layout your recipes with photos, what to buy and step by step instructions with make ahead notes. My daughter now makes your recipes and has shared your site with many of her friends. I rating this now since I know the ingredients will be a success, just wondering if you peeled the carrots in the photo and if I can if they are organic. Thank you
Hi Sue, thanks so much for your nice words about the recipes – so glad you like them! It may not look like it, but I do peel the carrots. And I’d peel them even if they’re organic. Hope you enjoy them!
Amazing. Sliced in half and then in 3 inch diagonals to serve as appetizer cold. Unbelievable !!! I left a little bit crisp.
I made these for Thanksgiving and they were a huge hit. I can’t help but wonder if one could make these with baby carrots, thereby eliminating the peeling and cutting. If so, for how long would we cook them?
Hi Bette, Glad you liked them! I think you can make these with baby carrots and the cook time should be about the same.
Easy to make and delicious! Thank you Jen for so many wonderful recipes .
Fantastic recipe. The curry and honey combination is just perfect. We all loved it!!! Now in my regular rotation of recipes. So yummy!
I fixed this for my fussy teenaged grand-daughter and she loved them. So did everyone else. It will be on our Thanksgiving menu this year.
I accidentally added the honey with the curry/oil toss. I think it caramelized well during the roast. It came out absolutely delicious with a great curry flavor and a nice hint of sweetness.
I will probably continue to make it this way. Great recipe!