Curry Roasted Carrots
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Curry Roasted Carrots with honey butter is an easy side dish that’s sure to add some color and flavor to your life! The warm, earthy notes of curry perfectly complement the natural sweetness of roasted carrots, while the nutty browned butter with a touch of honey takes this dish to the next level.
What is browned butter?
Browned butter is butter that’s cooked beyond the melting stage until it turns golden brown and develops a rich, nutty flavor. As it cooks, the water evaporates, allowing the milk solids to brown and settle to the bottom of the pan.
How to make browned butter:
- Start with unsalted butter.
- Place in a saucepan and bring to a simmer over medium-high heat.
- Reduce the heat to low and let it cook.
- It may appear nothing is happening at first; however, water in the butter is being cooked off.
- The butter will begin to change color to a light golden brown, and you’ll begin to see browned bits forming at the bottom of the pan. These are milk solids, which you ultimately don’t want to keep.)
- Let the butter settle down a bit so those browned bits fall to the bottom.
- After a minute or two, carefully drain the butter into a small bowl, leaving the milk solids behind. Whisk in the honey and drizzle it over the curry roasted carrots and….
more easy and delicious roasted vegetable side dishes:
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Roasted Green Beans
- Roasted Cauliflower with Mustard Caper Brown Butter
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Hasselback Beets with Dill Dressing
- Whole Roasted Cauliflower
- Hot Honey-Roasted Carrots
Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Curry Roasted Carrots
Equipment
Ingredients
- 3 bunches baby carrots, one each yellow, orange and purple
- 2 tablespoons olive oil
- 2 teaspoons curry powder, hot or mild, divided
- Salt and freshly ground black pepper, to taste
- 1 stick unsalted butter
- 1 tablespoon honey
Instructions
- Preheat oven to 425 degrees. Remove tops from carrots and reserve for another purpose if desired. Toss with olive oil, 1 1/2 teaspoons curry powder, and salt and black pepper to taste. Spread out onto a baking sheet and roast for 15-20 minutes or to desired doneness.
- Meanwhile, make the honey browned butter.
- Heat butter in a saucepan over medium-high heat. When it starts to simmer and bubble, reduce the heat and cook until it begins to brown and the milk solids start to stick to the pan, approximately 3-4 minutes.
- Let the butter settle down a bit so any browned bits fall to the bottom.
- Carefully drain browned butter into a small bowl. Whisk in honey and remaining 1/2 teaspoon curry powder. Season with salt if desired.
- Transfer carrots to a serving dish. Drizzle butter over carrots and serve immediately.
Notes
- Purple carrots naturally lose some of their vibrant color when roasted, and if they’re tossed with the yellow and orange carrots while hot, they may lightly stain the others. This is completely normal. If presentation is especially important, you can roast the purple carrots on one side of the baking sheet or in a separate pan and combine them just before serving.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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Carol, this dish is beautiful. You are making me want to go and eat carrots!!!! The butter, honey, and curry sauce sounds divine.
Thanks, Katie!