Curry Roasted Carrots might sound out there but trust me they are truly heavenly. The curry adds a subtle spiced earthiness that plays well with the natural sweetness from the carrots. There’s also some umami-ness from the roasted garlic and everything is balanced out by hint of thyme.
How to make Curry Roasted Carrots
Curry powder really runs the spectrum in terms of flavor and level of heat. I prefer a Madras Curry powder which tends to have a more robust flavor profile and is usually spicier. If you’re not a fan of an intense curry flavor I would recommend going for a milder blend.
When it comes to slicing, I prefer a thin cut because they have more surface area so they crisp up the best. I like cutting them into about 1/4 inch wide matchstick strips but you can also cut them into diagonal medallions or even roast them whole.
An even layer is also critical to getting them well roasted. Try not to crowd the pan and ensure they’re all evenly spaced. When they’re just piled up they will just steam and won’t get that beautiful caramelization on the edges.
- 1 lb. Carrots
- 1/2 tablespoon Curry Powder
- 1/4 teaspoon Sea Salt
- 2 tablespoons Oil
- 1 tablespoon Fresh Thyme
- 2 Cloves Garlic
- Peel the carrots and cut off the rough ends. With a very sharp knife, cut the carrots into thin slices about 1/4 inch wide.
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- Add the carrots to a bowl and toss with the garlic and oil then add the rest of the seasoning and continue to mix until well coated.
- Evenly line the baking sheet with the carrots in a single layer. Don’t overlap or they won’t roast properly.
- Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking.
- Remove when the edges are brown and nearly caramelized. Serve warm.