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.
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.
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Nutrition
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!
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.