Curry-Roasted Carrots | The Jewish Week | Food & Wine

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Curry-Roasted Carrots

A simple spice blend elevates the humble vegetable.
Curry-Roasted Carrots

Serves 3-4 as a side dish

15 min

1 hr

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Ever since I can remember, there has been a saying of sorts in my family that "carrots are a very cheap vegetable." Until a few years ago, I didn't understand that it was intended as a insult, not a compliment, to the humble root vegetable. Even today, I still consider it a good thing: What's wrong with carrots?!

I like to add a grated carrot to my green salad, and love dipping baby carrots in a generous helping of hummus, but what I love even more is roasted carrots so they're tender and soft and their sweetness is enhanced even further as the natural sugars caramelize. If you roast your carrots with a sprinking of curry powder, the traditional Indian spice mix which usually contains coriander, turmeric, cumin and other spices, that elevates them to a whole level, and turns your kitchen delightfully fragrant. 

If you don't love curry powder as much I do, you can swap out any spice or spice blend you like. Paprika is good, and you can use the smoked kind for an added flavor boost. Roast away! 

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at She also holds a BA in Journalism and Politics from NYU.

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1 pound carrots, peeled

1-2 tablespoons canola oil

1 tablespoon curry powder

1/2 teaspoon kosher salt

  1. Slice the carrots into coins about 1/2" thick. If the tops of the carrots are very wide, slice those coins in half
  2. Toss the carrots in the oil and spread out in a single layer on a baking sheet. Sprinkle the curry powder and salt on top.
  3. Roast the carrots at 400 F for 30-40 minutes, shaking the pan to toss them about every 10. Remove when golden brown with slight charred bits. Serve immediately.