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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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.