If you’ve been a follower of this blog for a while, you may already know that I’m obsessed with roasted vegetables. Oven roasting vegetables makes their flavor sweeter and deeper, transforming them into something really quite special. If you (or a loved one) dislikes vegetables because of their slightly bitter flavor, roasting may be the secret key to finally making vegetables that you absolutely love. These Curry Roasted Carrots might be a good place to start.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Curry powder is like a magic bullet in the kitchen. It adds a ton of flavor to whatever you’re cooking and it goes well with just about any meat or vegetable. Most vegetables are good when roasted with curry powder, but I like how the carrots’ natural sweetness balances with the earthy curry powder. It’s a match made in heaven.
I made a small batch of these Curry Roasted Carrots, using just a one pound bag of carrots, but this recipe is easy to double or even triple if needed. Just keep in mind that if you do make more, you’ll likely want to use two baking sheets instead of one to keep the carrots separated as they roast. Crowded carrots trap juices and you’ll end up with stewed carrots instead of roasted carrots. :)
Also try our classic Easy Roasted Carrots recipe.
Curry Roasted Carrots
Servings 2 to 3 servingsIngredients
- 1 lb. carrots ($1.09)
- 1 Tbsp olive oil ($0.16)
- 1/2 Tbsp curry powder (hot or mild) ($0.15)
- 1/4 tsp salt ($0.02)
- Handful fresh cilantro (optional) ($0.20)
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with foil. Peel the carrots and cut off the rough ends. Slice the carrots on a diagonal, into 1/4″ thick slices.
- Place the carrot slices in a bowl, drizzle with olive oil, then sprinkle the curry powder and salt. Toss the carrots until they’re evenly coated in oil and spices.
- Spread the carrots out over the prepared baking sheet in a single layer. Make sure they’re not piled on top of one another. Roast in the oven for 30 minutes, stirring once half way through. Serve warm with a handful of freshly chopped cilantro over top.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Curry Roasted Carrots – Step by Step Photos
Start by cleaning a one pound bag of carrots. Peel the carrots and cut off the rough ends. Also preheat the oven to 400 degrees.
Slice the carrots and place them in a large bowl. I like to slice them on a slight diagonal to make them prettier.
Drizzle 1 Tbsp of olive oil over the carrots, then add 1/2 Tbsp of curry powder and 1/4 tsp salt. This is the curry powder I used. It’s just something I picked up at my local grocery store, but it turned out to be pretty awesome. Every curry powder is going to be slightly different, so you may need to try a few before finding one that you *really* like. You can use hot or mild curry powder for this recipe. If you only have mild curry powder on hand, but prefer a spicy dish, you can always add a pinch of cayenne to turn it into a hot curry powder.
Toss the carrots in the olive oil and curry powder until evenly coated. Spread the carrots out over a baking sheet covered with foil, so they are in a single layer.
Roast the carrots for 30 minutes in the preheated oven, stirring once half way through. After 30 minutes they should be tender and slightly wrinkly in appearance. If your carrots are cut a bit thicker, they may need a few more minutes.
Serve the carrots warm with some freshly chopped cilantro over top. Goes great with Mujaddara!
These are great! A friend gave me precut carrot chips that worked out great! Thank you!
Great recipe! Along with the curry and salt I also added ground ginger, garlic powder and cayenne pepper as it was recommended.
My new favirite way to make carrots now! Thanks!
Made this and had it with the Slow Cooker Chicken Tikka Masala, along with a very generous handful of cilantro. It was delicious!!
Loved this easy recipe. The curry addition was SO good. Thanks for sharing!
These are addicting and good cold as leftovers too!
I love these carrots. I pour a little honey over them for the last few minutes
Very good and simple recipe! I’ve been making this one a lot because carrots are one of the few vegetables my sister likes. I have also found that it also works with Chinese five spice powder, but reduce the half Tbsp to 1 tsp because it’s stronger. You could also add a bit of brown sugar with 5 spices but it’s not necessary as roasting draws sweetness out of the carrots.
Thank you!! This recipe is also great with frozen sliced carrots, I defrost them in the microwave beforehand. Great Corona supply.
These carrots are so good and so simple! They were slightly sweet but in a way that went very well with the curry flavor. I made them to go with the Creamy Coconut Curry Lentils with Spinach and the combination was incredible. I wanted even more of the flavor of the carrots in the curry, so I’ll be sure to make more next time.
As usual-I am rating 5 stars for Beth’s recipe! Easy, and oh-so tasty! I made the carrots last night with the curried lentils for meal prep-but the servings weren’t big enough for 4 days-so I made another pound tonight. The carrots are so good!! Thank you Beth!
Ok so I accidentally sliced the carrots too thinly and roasted them for too long but omg that just turned them into super yummy curried carrot chips! The slices got a bit crisp on the edges and the heat dehydrated them slightly so they really became addictingly chiplike. I’m sure they’re delicious as properly roasted carrots as well, but now I know what to do when I have too many carrots in the fridge and I’m bored of kale chips (:
What a delightful mishap! This could turn into a new fun recipe ;)
SO good and SO easy! I’ll be making these again for sure.
Made this before my Nantes carrots went bad, will eat them tomorrow night as part of an Indian food bonanza. I snuck a few bites while they were still warm, and I must say I was pleasantly surprised.
I never thought that curry would go well with the sweetness of carrots, but it does! The carrots were tender, but not mushy; and they were “dry” – as in they weren’t sopping wet, which was a nice change, since no matter how I cook carrots usually, they come out very wet.
Oh, BTW I’m vegetarian, so if it’s a vegetable I’m roasting it. It’s be best way to get the maximum flavor without a ton of effort. All you have to do is clean the vegetable and cut to the desired size, then toss with oil, seasoning and bake! 425 degrees seems to be my sweet spot for all the veggies. I love doing carrots, but also different squashes (delicata is my favorite, but it’s hard to find and expensive!), sweet potatoes, regular potatoes, broccoli (YUM!), kale (for chips), ears of corn (wrap in foil with seasoning/a pat of BUTTER — oil is okay but butter will make you suck the cob dry), garlic, red onion, zucchini, mushrooms, brussel sprouts, etc. I tried green beans, but they can get tough, maybe I didn’t have the right temp.
I am trying this tonight I think — I’m still deciding what part of Asia my husband and I will eat from. I have ingredients for potato and pea Samosas, dhal, and stir fry (w/ brown rice noodles!). If I go Indian, this will be a great way to use up the carrots that are languishing in my refrigerator. I think I’ll make samosas, a dipping sauce, and these carrots. I know samosas are supposed to be a snack, but I eat them as my main dish often!
Yum! I love samosas! :)
This looks delicious, but I’m curious about your serving sizes. A serving of carrots is only 3 ounces. If you cooked up a whole pound of carrots, that would be 5-6 servings, not 2-3.
When you roast carrots they shrink quite a bit, so you definitely get less servings out of a pound. :)
These were SO good!! Roasting them along with the curry powder really brought out this sweetness, it almost tasted like sweet potato. I also added some cumin and black pepper and that seemed to work well with the flavors :) Thanks Beth!
I effectively staved off a pretty serious Wendy’s craving by combining these with the seasoned rice recipe. It was very cheap and delicious, plus I had leftovers for lunch!
Another awesome recipe. Made these for the first time today & they were on point. I may omit the curry so my son can eat em (too spicey) but thanks for the intro to roasted veggies.
This is fantastic! A nice break from our old standby of boiled carrots. I paired them with a simple roasted salmon, brown rice, and curried Apple chutney (from the hungry tigress blog). My husband said he could eat it everyday.
This looks delish. I’m going to buy carrots and use them for this recipe and the cumin lime slaw as well. I’m going to eat this cold the next day. Cold roasted carrots? Why not! I think it will be tasty. I love the veggie recipes.
I made this after and was very pleased! I ate all the carrots hot, they were so good. No leftovers. The roasting really adds a nice flavour. I am making them again this weekend and will not hold back on letting them burn a little on the edges. YUM
What protein would you cook with this? Chicken/Pork- how would you season it to complement?
You could do it with something like these Tandoori Chicken Kebabs. Curry is so versatile, though, that these carrots would be good with so many different things. You wouldn’t have to pair it with something Indian inspired. It’s like an all-purpose seasoning.
So so good. It just so happened that I had all the ingredients in my fridge along with Trader Joes frozen/pre cooked brown rice and the vegetables HAD to be used soon. I threw the carrots in my vitamix, covered them with water and chopped them on low to make tiny pieces. Strain water then roast as directed. Did the same with the cilantro. This was the perfect balance of curry and pepper. So making this again!!
This looks amazing.
My roasted veggie stories are:
1. Try roasting a radish. I hate raw radishes, but they are AMAZING roasted.
2. Cauliflower: cut into florets, drizzle liberally with olive or grapeseed oil (don’t be stingy). Spread out on the roasting pan. Salt & Pepper. Sprinkle with NUTRITIONAL YEAST. Halfway through, flip everyone over, add more oil if it’s looking dry, and add Nutritional Yeast to this side. End result is roasty, nutty, slightly salty, and AMAZING.
Yum yum! Really like the flavor of roasted carrots and adding your favorite variety of curry spices just makes them scrumptious. Yay vegies!
Simple and so delicious. I could eat these all day long!
I have been wondering about ways to use my bag of carrots, and also have been obsessed with putting curry powder on everything… now I come onto your website and see this! Perfect :) I will definitely try it soon!
Have you tried this using whole baby carrots? Sometimes I’m super lazy and have a large bag on hand. Any idea on a time/temp that would work?
Yes, I’m sure those would work great! I’m not sure how long they’d take to roast, though. You may just have to keep an eye on them and test them out every 15 min or so after the initial 30 minutes. Test them by piercing with a fork. When it feels soft, they’re done. :)
Mmh love curried carrots! If i don’t want to turn on the oven, i just fry them in the pan until they’re browned. We eat these as a main dish mixed with buttered noodles.
That sounds good!! :-)
Agreed. Roasted veggies are sweet and usually the kids will eat them. Not sure about the buttered noodles bit. But I love your idea Beth of 2 pans, don’t want stewed carrots here. No one will eat those. Ok, off to get some curry powder. Sounds like these will give my day a little boost (kind of like that caffeine bit boost).
Hey ~ this is my most favorite veg recipe! I found something similar on another site, and while I think they’re sweet enough, she suggests drizzling honey after pulling them out of the oven. I also cut the carrots bigger (I might half the chunks toward the stem if they’re big) and roast them at 425 for 25 to 30 minutes. I was never a big fan of cooked carrots until I found the key of curry.
sounds and looks delicious :)
https://aspoonfulofnature.wordpress.com/
Yummmy!
I love roasting vegetables also. My most favorite way of making spaghetti sauce is roasting different vegies, peppers, onions, carrots, garlic, maybe broccoli, asparigus, beans, tomatoes…usually whatever is in the frig. Then I pour the roasted vegies into a large can of tomatoes with some chicken boullion, Italian seasonings and then cook for awhile. Stick an immerseable blender in, blending everything. An awesome sauce, poured over noodles. We just had some of that sauce tonight….so good. I shall try your roasted carrots with curry….that sounds most interesting.
Oooh, that sounds so good!
You have to love a simple vegetable that turns out super flavorful! Yay!