Make dinnertime more flavorful by putting roasted curry carrots on the table! This easy side dish only takes 30 minutes and pairs amazingly with so many dishes.
Carrots are versatile and delicious but I've noticed that they get a bad rap for being either too sweet, mushy, or bland. Today's creative carrot recipe will scrub the memories of any bad carrot experiences you might have had and create a clean slate of flavor and perfectly tender texture.
And if you enjoy this recipe, you'll love my zesty roasted lemon zucchini, too!
Jump to:
❤️ Why You'll Love this Recipe
Quick and Easy - This roast veggie recipe is absolutely beginner-friendly. All you need to do is slice, spice, and roast. No chef-level skills or fancy kitchen equipment are needed!
Perfectly Spiced - These baked carrots are earthy with a very slight sweet fruitiness because of their original flavor and the olive oil. Ginger adds some warmth and peppery taste and curry powder provides brightness, savory, and spicy flavor, depending on the kind you use.
If you want to eat more vegetables when you hate them, my favorite trick is to add flavors you already like on other things--like proteins for example. This recipe ticks that box and so do my hot honey brussels sprouts, herb parmesan sweet potato fries, brown butter garlic green beans, and roasted alfredo cauliflower!
What You'll Need for this Recipe
Carrots, of course! You can use any color or variety of carrots that you like, even a mixture of them.
Curry Powder is the flavor star. I like Jamaican hot curry powder but you can use the curry powder of your choice to get the most desirable flavor and customize the heat, pungency, and overall flavor profile of your carrots.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Presentation - I slice the carrots in half for a different look and eating experience, which looks amazing on a holiday dinner table. But you can cut and prep them however you like, including a jewel cut or angle cut.
Oil - Use any oil you like from olive oil to avocado oil to grape seed oil.
How to Make Oven Roasted Curry Carrots
- Step 1: Trim the tops off the carrots then cut them in half lengthwise.
- Step 2: Add oil and spices then toss the carrots until they're evenly coated.
- Step 3: Spread the seasoned carrots out onto a baking sheet.
- Step 4: Roast until tender then serve.
Pro Tip #1
Higher heat helps yield a caramelized exterior and crisp interior when roasting vegetables but you don't have to broil the carrots. 375 degrees Fahrenheit is sufficient for this recipe.
Pro Tip #2
How to know when the carrots are finished cooking? Carrots should be fork tender, meaning you can easily pierce them with a dinner fork, as you would to eat them. The outside of the carrots will be glossy, slightly wrinkled, and firm to the touch. You'll also notice a bit of browning around the edges. That's the caramelization!
Frequently Asked Questions
Store roasted carrots in the refrigerator in an airtight container. These will keep for up to one week. I recommend reheating in the oven or an air fryer for the best leftovers texture.
Yes. To avoid the carrots sticking together and freezing in one solid block, spread the carrots out on a sheet pan and flash freeze them first for about two hours then transfer to a freezer-safe, airtight container, and they'll keep for up to three months.
Benefits of Carrots for PCOS
I can still hear my mother say, "Carrots are good for your eyes," which is true, and they're also great for managing PCOS symptoms with nutrition. So I incorporate carrots into many of my hormone-healthy dinner ideas.
This is a great luteal phase recipe because root vegetables help with liver detoxification and effective elimination, which encourages the right balance of hormones for this point in the cycle. (Health)
Check out another easy carrot recipe and dark leafy green salad for more of what to eat during luteal phase of cycle.
What to Serve with Roasted Carrots Curry
You might be used to eating carrot sticks with saucy wings and ranch but this savory carrot dish calls for a full meal. The flavors pair amazingly with Moroccan chicken thighs or lemon pepper shrimp, and you can bring them to a cookout to enjoy with smoky ribs.
And more vegetables on the side won't hurt. Try my sautéed brussels sprouts.
More Favorite Roasted Vegetable Recipes
Looking for more recipes like this? Try these:
I hope you'll enjoy these roasted curry carrots with ginger and garlic soon and very soon. And sharing is caring, so be sure to pin this spiced carrots recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Roasted Curry Carrots
Equipment
- 1 knife
Ingredients
- 2 pounds carrots
- 2 tablespoons olive oil
- 1-2 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- sea salt to taste
- black pepper to taste
- 1 teaspoon parsley optional garnish
Instructions
- Preheat oven to 375 degrees. Spray sheet pan with non-stick oil spray and set aside.
- Scrub carrots clean and chop off stem ends. Slice each carrot in half lengthwise or cut to your desired shape and size.2 pounds carrots
- Spread carrots out on prepared sheet pan. Drizzle olive oil over top, then season with curry powder, garlic powder, ginger, sea salt, and black pepper and toss until each carrot is evenly coated.2 tablespoons olive oil, 1-2 teaspoon curry powder, ½ teaspoon garlic powder, ½ teaspoon ground ginger, sea salt, black pepper
- Place pan into oven to roast for about 30 minutes or until carrots are fork tender.
- Serve carrots warm. Garnish with fresh parsley, if desired.1 teaspoon parsley
Monique says
HI
Just stumbled on this recipe and it looks great!
I was wondering about the ginger,.
It's in the recipe title and instructions but I don't see it in the ingredient list (how much? fresh or dried/powder?)
Thanks!
Jazzmine Woodard says
Hi, Monique! The ginger is listed in the recipe card and ingredients list just under curry powder--1/2 tsp dried. Hope this is helpful!
Jas says
Hey I loved these carrots Jazzmine! I used to live in Seville and they would serve morrrocan style sides of carrots which reminded me of yours but they were with cumin, so many ways to enjoy carrots! thsnk you!
Jazz says
I’m so glad you enjoyed them! And cumin sounds like a delicious addition—trying that next.