Curry Roasted Carrots

4.75 from 4 votes

Curry-Roasted Carrots with browned butter and honey 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.

Prep Time15

Cook Time25

Total Time40

Course: Side Dishes - Vegetables

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

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

TIPS:

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