25-Minute Curry Roasted Carrots
These curry roasted carrots are a weeknight staple in my house, and they are made even better with the addition of California Extra Virgin Olive Oil. Read about the COOC seal and learn how to make these 25 minute curry roasted carrots in this blog post!
Last week I was invited to an amazing event put on by the California Olive Oil Council (COOC). I was able to taste and cook with extra virgin olive oil made here in California, and honestly, I just learned so much! It was amazing how every EVOO had their own flavor profile, and it was so much fun to use them in the various dishes we made! I also was gifted some sealed certified EVOO to try out myself, and that’s what I used to make these super simple curry roasted carrots.
How to make curry roasted carrots
These curry roasted carrots are just so easy to make! First, preheat the oven to 425 degrees F (218 degrees C). Place carrots on a baking sheet. Next, drizzle California Extra Virgin Olive Oil over the carrots. Make sure they’re evenly coated. Combine curry powder, garlic powder, salt, and pepper together. Coat the carrots with the seasoning. Bake in the oven for 20-30 minutes until carrots are cooked through. Drizzle extra virgin olive oil on top and serve!
How do I know my carrots are done?
Carrots need between 20-30 minutes of roasting before they’re cooked through. The cook time depends on how thick your carrots are. Mine were a little thinner, so I only required 20 minutes. However, if you have thicker carrots, they may require more time in the oven. To check if your carrots are done, piece them with a knife or fork. If your fork easily goes through without resistance, your carrots are done.
What can you serve curry roasted carrots with?
I like to serve these carrots with some rice and a protein like lemongrass chicken or katsu cornflake chicken. Any kind of rice would work or even quinoa. If you would like to see a slight variation on this recipe, check out my Vietnamese cinnamon roasted carrots.
Did you make this dish?
If you made this dish, I would love to see!
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Get the Recipe:
25-Minute Curry Roasted Carrots
Ingredients
- ¾ lb carrots
- 1 tbsp olive oil
- ½ tsp curry powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 425 degrees F (218 degrees C).
- Place carrots on a baking sheet.
- Drizzle California Extra Virgin Olive Oil over the carrots. Make sure they're evenly coated.
- Combine curry powder, garlic powder, salt, and pepper together. Coat the carrots with the seasoning.
- Bake in the oven for 20-30 minutes until carrots are cooked through.
- Drizzle extra virgin olive oil on top and serve!
Notes
- Use carrot tops for garnish. If you have carrot tops like I did, roughly chop them and sprinkle them over the top for garnish!
- How do I know my carrots are done? Carrots need between 20-30 minutes of roasting before they’re cooked through. The cook time depends on how thick your carrots are. Mine were a little thinner, so I only required 20 minutes. However, if you have thicker carrots, they may require more time in the oven. To check if your carrots are done, piece them with a knife or fork. If your fork easily goes through without resistance, your carrots are done.
- Store carrots in an airtight container for up to 3 days in the fridge.
Great recipe and yummy
(Review provided by family member of Cooking Therapy.)