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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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!