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!

Curry roasted carrots on a white plate next to a bottle of olive oil.

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.

What is the COOC seal and why their olive oil is the best in the world

At the event, I learned so much about the COOC and why their extra virgin olive oil is the best! The COOC seal is one that is given to extra virgin olive oil produced specifically in California. Each oil that earns this seal goes through a stringent chemical sensory analysis which surpasses international standards and is why they are some of the highest quality oils you can find. Personally, I couldn’t believe how good each EVOO tasted on their own. I’ve tasted many EVOOs, and most of them have a pretty sour flavor which probably means they’re rancid.

How I used California Extra Virgin Olive Oil for these curry roasted carrots

I really wanted to create a recipe that showcases the beauty of this ingredient, so I decided to go with something simple. These curry roasted carrots are a weeknight staple for me. I make them almost every single week. I coat carrots with some olive oil and then season them with a curry spice mixture before baking them. It is the ultimate weeknight side. Using California Extra Virgin Olive Oil made my carrots taste even better. I couldn’t believe how much a difference it made to use a high quality EVOO.

Curry spice mixture in a small bowl

Ingredients, Substitutions & Adjustments

  • Carrots – Use any kind of carrots you can find!
  • California Extra Virgin Olive Oil – Coats the carrots to give them a nice color. The best kind of olive oil are the ones with the COOC seal.
  • Curry powder – Adds some yummy spice and flavor to the carrots.
  • Garlic powder – Adds more flavor to the carrots. You can also use fresh garlic. Substitute with 1 clove of garlic (minced).
  • Salt and pepper for seasoning
Carrots coated in olive oil and seasoned with the curry spice mixture
Coat carrots with California Extra Virgin Olive Oil and season with the curry spice mixture

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!

Roasted carrots on a white plate

Tips on how to make the perfect curry roasted carrots

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.

How do you store curry roasted carrots?

Store carrots in an airtight container for up to 3 days in the fridge.

What can you serve curry roasted carrots with?

I like to serve these carrots with some rice and a protein like lemongrass chicken. Any kind of rice would work or even quinoa.

Curry roasted carrots on a white plate next to a bottle of olive oil.

Did you make this dish?

If you made this dish, I would love to see!

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Curry roasted carrots on a white plate next to a bottle of olive oil.

Get the Recipe:
25-Minute Curry Roasted Carrots

Made in less than 30 minutes, these curry roasted carrots make the perfect weeknight meal. Carrots are seasoned with olive oil and a curry spice mixture before they are roasted to perfection.
5 from 4 ratings

Ingredients
 
 

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

  1. Use carrot tops for garnish. If you have carrot tops like I did, roughly chop them and sprinkle them over the top for garnish!
  2. 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.
Calories: 137kcal, Carbohydrates: 17g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 700mg, Potassium: 568mg, Fiber: 5g, Sugar: 8g, Vitamin A: 28424IU, Vitamin C: 10mg, Calcium: 62mg, Iron: 1mg
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