Curry Roasted Carrots

by Hilary Gauntt on February 5, 2020

Roasted carrots are one of our favorite, easy vegetables. This recipe from Jenn Segal adds curry powder and honey, and turns the simple carrots into a spicy almost vegetable candy. Great side dish for pork, chicken, or you could just devour an entire sheetpan by itself.

2 pounds medium carrots, sliced into thirds on the diagonal

3 Tbs. extra virgin olive oil

1 Tbs. curry powder

1/2 tsp. kosher salt

1 Tbs. honey, or to taste

Set oven rack in middle position and preheat the 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. Serves 4-6

Note: Honestly, my husband and I could eat this whole thing.(Carrots shrink as they cook.)

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