Curried Roasted Carrots

Tested & Perfected Recipes Cookbook Recipe

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Sweet and spicy, these curried roasted carrots taste like vegetable candy.

Curried roasted carrots on a baking tray.

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


  • 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


  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, 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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  • These are so delicious ! What a great flavor combination with the curry and honey. I realize 2 lbs was supposed to be 4-6 servings, but by the time I was done picking at them once they were done I’m lucky there were 2 servings left ! Another excellent recipe Jen.

    • — Kim L on September 10, 2023
    • Reply
  • Tonight is the third time that I made these carrots and the second covered dish for our church Small Group. In fact, it’s my “go-to” carrot recipe. My husband and I love the sweet-savory-spicy combination of this dish. Thanks for thinking of other cooks and sharing this recipe.

    • — Ruth Gower on September 7, 2023
    • Reply
  • These really are amazing. My husband and I couldn’t stop eating them. They’d make a great afternoon snack or appetizer! Thanks for the easy and delicious recipe. (I made them with baby carrots because we bought way too many at Costco – but they’d be even better cut as Jen suggested).

    • — Gina on February 5, 2023
    • Reply
  • I’ve made this recipe before, and it turned out great. I’ve been invited to a pitch-in dinner, and I wanted to bring these carrots as a side dish. Is there any way I can prepare them in advance and just warm them up at the host’s home? What would you suggest?

    • — Jane L on February 2, 2023
    • Reply
    • Hi Jane, These reheat nicely. Before serving, reheat at 350, covered, until hot. Enjoy!

      • — Jenn on February 3, 2023
      • Reply
      • Thank you!

        • — Jane on February 3, 2023
        • Reply
  • These carrots are delicious and so easy to make!

    • — Mary on January 19, 2023
    • Reply
  • Another win from Jen! I made this for Rosh Hashanna dinner and it was a hit with everyone! It was so simple yet full of flavor and texture. I’ll be making this often! Yummy!!

    • — Holly on September 25, 2022
    • Reply
  • WOW are these GREAT, and easy. I bought organic carrots in a 6 lb bag, so this was the first thing I made so the rest of the carrots would fit in my fridge. What a great mid-day snack. I will be making these often. (The peels go in the freezer for veggie stock).

    • — Barb on July 30, 2022
    • Reply
  • We love, love, love these! I’ve made them many times for us, but I added them to Thanksgiving dinner last year and everyone, from the seven year old to the 71 year old raved. I useVadouvan Curry with a bit of a kick.

  • I thought they were alright. The flavors from the curry powder were quite muted when done roasting and the honey kind’ve over-powered everything. I can see why people enjoy them, but in the end they were a bit too sweet and one-dimensional for my taste.

  • I cut the carrots into 2 inch lengths. Many of the pieces were very thick. So I sliced the carrots again length wise. Now the pieces are all about the same size. I’m concerned about the cooking time since all the pieces are not so thick. Should I reduce the roasting time?

    • Hi Ellen, you may want to cut a few minutes off the roasting time. You can check them at about 20 minutes and gauge from there.

  • Initially thought 2 pounds was too much. I was completely wrong, Family totally devoured. Thanks, Jen

  • This is a huge favorite here. I use the same sauce on cauliflower, and it’s just as delicious!

  • Hi – I love carrots and curry and am planning on making these in the near future. Just curious why you line your baking sheets with tin foil. Is it simply for easier clean up? Really trying to cut down on kitchen waste these days (especially plastic) so again, just curious :).

    • — Tim from Winnipeg
    • Reply
    • Yes, it’s just for quick clean up, so if you’d prefer to skip it, that’s fine. Just stir them a few times to prevent them from sticking. Enjoy!

    • Do you need to peel the carrots before roasting or just wash them well?

      • Yes, I would peel them first. Enjoy!

  • Love this recipe and also love that my super picky kid enjoys it too. I want to make it again but currently don’t have honey on hand. Do you have any sub suggestions? Thanks!

    • Hi Kate, You can use maple syrup or sugar.

  • If I am doubling this due to crowd size. Do I double everything? Sometimes spices can be overpowering when doubling. Thank you.

    • — Cathleen I Christian
    • Reply
    • Hi Cathleen, I’d recommend doubling everything. Hope you enjoy!

  • These are absolutely delicious. I wish I could give them more than 5 stars. The whole house smells awesome after we have these. They are so sweet, it is like having candy for supper.

  • Would you use a Silpat liner for this, or would it stain with the curry? It sounds so yum!

    • — Carol B. Halla
    • Reply
    • Hi Carol, I don’t have enough experience with Silpat liners to say whether or not it would get stained — sorry!

  • Would these go well with a ham for Easter?

    • Hi Mo, I think they would be fine with ham, but you may also want to take a look at this roasted carrot recipe as it’s a little more middle-of-the-road. Hope you enjoy whatever you make!

  • I’ve been making these on repeat the past few weeks and can’t wait to make them again tonight. They are so, so good! My kids won’t eat cooked carrots, and that’s just fine with me — I don’t want to share!

  • These are crazy good!

  • Hands down – the BEST carrots I’ve ever eaten. In fact, I don’t really like carrots, but these were amazing! They’re super easy to make too.

  • This is my favorite carrot recipe. The sweet and spicy combo makes them super addictive. They definitely go quickly every time I make them!

  • This recipe is a winner. The curry and honey with the roasted carrots definitely make for an interesting and complex taste combination. I have made this recipe several times and my teenagers love it as much as my husband and me.

    • — Kathryn Hartrick
    • Reply
  • Absolutely delicious, thank you Jenn!!! I made these for a large family gathering and they were the star of the meal! Will definitely be using this recipe again! Super simple and super tasty!

  • I loved the description of you eating a whole pan of these! Inspired me to make them too, and yes they are vegetable candy!

  • What a fantastic way to “spice” up my roasted carrotts! This is simple and delicious and has had guests wondering the recipe! Thank you Jenn!

  • Delicious!!!!! The carrots were served at a family gathering and were a huge success. Several people commented that they did not like curry, but changed their mind with the carrots. Thank you for rewarding me with many compliments.

  • I make this at least once a week…for lunch, a snack or dinner! Definitely addictive

  • I made these carrots along with your quiche Lorraine and spinach quiche for a brunch with friends and they were a hit! Everything was delicious and the carrots melted in your mouth. Thank you so much for such wonderful (and expertly detailed) recipes!

  • Excellent recipe! These are known as “the good carrots” in my house. I usually serve it as a side dish to roasted chicken but also delicious with your chicken curry recipe

  • Super flavourful and foolproof. Renders crisp + sweet veggies.

  • Jenn, my grand daughter says that you nailed it with this one. I only made half a recipe as there were just the two of us…BIG MISTAKE. We polished it off. I make a coconut, ginger, apple dahl (no curry in it) that I serve with warm naan, would this go with it or would the flavors fight each other? Thanks for another winner.

    • — Carol Winkelman
    • Reply
    • Hi Carol, I think they would pair nicely together (and tell your granddaughter thank you)! 🙂

  • This recipe makes carrots taste like sweet potato fries. Delicious! Even my picky 10yr old loved them — withOUT ketchup!

  • Delicious! So glad I tried them.

  • These carrots are so good! I made them last night and could have just eaten a bowl of them for dinner and nothing else!

  • This simple but delicious side will elevate your meal. Everyone loves it, including little kiddos.

  • Made this with carrots from our vegetable box – came out great. Loved the curry and honey on the carrots – perfect mix of flavors – thanks for dressing up our dinner!

  • I think this is a tasty way to dress up carrots as they are to me a bit bland by themselves and this take is a welcome departure from the ubiquitous carrots and dill recipes.
    It is fun to make and delicious. I didn’t have any honey so I used pure maple syrup instead.

  • should you peel carrots first or leave skin on?

    • I’d peel them. Enjoy!

      • Hi Jen,
        Would this side dish go with roast turkey we are having for Christmas Eve dinner? I’m planning to make this unless you have any suggestions.
        Thanks, Rose G.

        • Hi Rose, While it wouldn’t be bad paired with roast turkey, I think this recipe (which is very similar but has no curry) would be better. Hope that helps and that you enjoy whatever you decide on!

    • If the carrots are organic no need to peel, just wash.

  • These were a huge hit at our dinner table. In our 24 years of marriage, my husband has passed over and over on cooked carrots. He will always be polite and eat just one or two bites. This time he actually asked for a second helping!!!!! Thank you for helping me again.

  • What a simple and delicious side! I will be making these often. Thank you!

  • I thought were very good. Tried them today with family and picky husband. Everyone liked them. Made as stated and will make them again. Thinking they would be good for the holidays.

    • — Patricia Smith
    • Reply
  • Hi Jennifer – I am excited to try this recipe. I think this is a silly question but I just want to make sure – the honey is added after the roasting? Thanks!

    • Also I read through the comments and they all say reheat in the oven but I plan on taking it for lunch where I only have a microwave – will that ruin them? Thanks again!

      • Nope – microwave will work well. 🙂

    • Yes, that’s correct.

    • Jen, do you think these carrots would go with beef tenderloin? I’m planning a dinner party and thought i would do tenderloin with the red wine sauce, make ahead mashed potatoes, curried carrots and Brussel sprouts. Thought I would also do a cucumber salad. Thoughts?

      • That all sounds delish. If you want a carrot recipe that’s a little “more middle of the road” you could also consider these Roasted Carrots with Thyme. Hope you have a great time at the party!

  • I made this last night and I could have eaten the whole thing, but I didn’t. So good!

  • 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.

    • Hi! Do we peel the carrots first?

      • — Gretchen Freund
      • Reply
      • Yes, I would recommend peeling them. Hope you enjoy!

  • 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!

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