Roasted Curry Carrots

Delicious serving suggestion ~ roasted curry carrots, mashed potatoes topped with corn, plus organic gluten-free breaded chicken breast prepared in the air fryer.

Repeat After Me... Roasted carrots are a staple!

Repeat after me: Roasted carrots are a staple. Roasted carrots are a staple. Roasted carrots are a staple. Roasted carrots are…

In all seriousness, roasted carrots are simply the bomb. You likely already know how long carrots last in your fridge – practically forever. Pair these hardy root veggies with any combination of seasoning – curry just happens to be one of my favorites – and toss together in the oven for a simple, delicious, and nutritious addition to your dinner. 

Uncooked multicolored carrots, ready for seasoning

Roasted Curry Carrots

Ingredients:
  • 2 bunches of carrots – washed, peeled, and cut into 2-3 inch pieces. Thicker carrots should first be sliced in half or quarter lengthwise.
  • 3 tablespoons of coconut oil, clarified butter, or your preferred oil
  • 2 teaspoons of curry powder 
  • Sea salt and black pepper, to taste
Steps:
  1. Set oven for 425°F
  2. Place carrot pieces onto a baking sheet. Place parchment paper or silicone baking sheet down prior if desired. Coat well with oil, curry powder, sea salt, and pepper. 
  3. Adjust carrot pieces so a cut edge is face down, if available – the carrots will brown best this way. Be sure not to crowd pan – each carrot piece should lay completely flat on the pan and not overlap with other carrot pieces. Each piece should have a little “breathing room” on all sides to allow steam to escape, so carrot will crisp and not get soggy. 
  4. Roast for 20 minutes. 
  5. Remove carrots from oven. If carrots appear dry, add more oil. Taste a piece – if it needs more seasoning, adjust accordingly. Roast for additional 10 minutes or as needed. 
  6. Enjoy!
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