Curried Roasted Carrots

These curried roasted carrots are easy, easy, easy. Just four ingredients–carrots, olive oil, curry, and honey–are required to make a soul-satisfying side dish in 30 minutes. A perfect accompaniment to chicken, beef, pork, or lamb. Even add them to a salad.

Colorful curried roasted carrots scattered on a rimmed sheet pan.

The author, Jenn Segal, describes these curried roasted carrots as “vegetable candy.” We couldn’t agree more. And they couldn’t be easier to make. They’re simply tossed with olive oil, curry powder, and salt and then finished with a drizzle of honey. Did we mention it requires only one pan, pantry staples, and 10 minutes of effort? No wonder this recipe gets us excited about eating our vegetables.–Angie Zoobkoff

Do you really need to peel carrots before roasting?

Depends. If your carrots are really wrinkly with dirt stuck in the crevices, a mere scrubbing may not be sufficient. If, on the other hand, you land yourself some smooth carrots with thin skins and just a little dirt, go ahead and simply give ’em a good scrub beneath running water.

Curried Roasted Carrots

  • Quick Glance
  • (1)
  • 10 M
  • 30 M
  • Serves 4 to 6
5/5 - 1 reviews
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Preheat the oven to 425°F (220°C) and adjust an oven rack in the middle position. Line a rimmed baking sheet with aluminum foil.

Place the carrots on the prepared baking sheet, drizzle with the oil, sprinkle with the curry powder and salt, and toss until evenly coated.

Roast the carrots, stirring a few times to prevent sticking and burning, until tender, 25 to 30 minutes.

Immediately drizzle the honey over the carrots and stir to coat evenly. Taste and, if necessary, adjust the seasoning. Transfer the carrots to a platter and serve immediately. Originally published March 8, 2018.

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Recipe Testers' Reviews

Carrots are one fresh vegetable I almost always have on hand and are quick way to round out a meal, whether raw or cooked. After overbuying carrots recently, though, I’d been getting tired of my usual ways of preparing them, so I jumped on this recipe. The addition of curry powder here brings a spark to roasted carrots that was especially warming on a cold winter night.

Slicing the carrots on the diagonal makes them look just enough different than a straight horizontal chop to be a bit exotic. Start to finish, the recipe took just over half an hour and much of that time was available for me to finish up the rest of the meal.

This goes into the “favorites” file. I used buckwheat honey and the carrots were served with pan-seared prime top sirloin steak, Ethiopian-spiced black-eyed peas, and sweet potato cornbread.

These curried roasted carrots were a perfect side dish for a braised round steak and I could imagine them being a delicious addition to almost any meal. I was initially curious as to whether these would be too flavorful from the curry or too sweet from the honey and I was happy to find that neither concern was valid. The curry and honey added the perfect complement to the natural goodness of the carrot.

Another bonus is that you mix these carrots with the spices and oil directly on the foil-lined baking sheet, which makes this one-pan side dish super easy on the prep and cleanup. I was actually disappointed when I finished the leftovers of these carrots and I hope that I'll have the chance to make them again soon.


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  1. I love curried carrots, I came up with a different version at Thanksgiving, use sweet potatoes in place of the carrots.

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