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The deep orange color is enticing, the aroma inviting, and the taste warming. Roasted Curried Carrots pair well with everything (including pancakes and eggs, Yum!). They are best served hot or room temperature and can easily be upcycled into a Roasted Curried Carrot Soup. The savory spices in curry powder (coriander, turmeric, cumin, and chili) complement the earthy sweetness of carrots. By roasting the carrots, the sugars caramelize adding another layer of flavor to this simple dish.

Ingredients:

  • 8 carrots, peeled
  • 1-2 Tbsp olive oil
  • 1 tsp curry powder
  • Salt & pepper, to taste
  • Cooking spray (for baking sheet)

Chef’s Tip– try another flavor profile by substituting lemon pepper for salt and pepper, and coconut oil for olive oil.

Main Ingredient(s): Carrots

Steps:

  • Preheat oven to 425°F.
  • Line a baking sheet with aluminum foil (for easy clean up) and spray with cooking spray. Set aside.
  • Wash carrots, remove ends (stem and tip), no need to peel. Cut carrot in half from end to end.
  • Toss carrots with olive oil, curry powder, salt, and pepper.
  • Transfer carrots to prepared baking sheet, evenly space carrots flat side down and roast for 10-12 minutes until carrots are browned on bottom, flip over, and continue to roast for an addition 10 minutes or until carrots are tender at the thickest end.
Roasted Carrots on a plate
Close up of Roasted Carrots on a plate
VT Fresh Cooked, Ate, Approved graphic with a check mark.

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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: May 8, 2023