Curried Roasted Carrots

Tested & Perfected Recipes Cookbook Recipe

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.

Servings: Serves 4-6
Cook Time: 25 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.

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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Reviews & Comments

  • 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!

    • — Kathleen Hudson
    • Reply
  • 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.

    • — Wendy G Schoenburg
    • Reply
    • 🙂 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!

    • — Christine Chippindale
    • Reply
  • Added potatoes to it and served with the Moroccan Grilled Chicken. Delish!

  • I made this recipe using carrots and parsnips…very, very tasty.

    • — Gay Lee Freedman
    • Reply
    • 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.

    • — Jessica Pineda
    • Reply
  • 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

    • — Theresa Jenkins
    • Reply
  • 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!

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