There a few people in my life who really struggle to eat vegetables. And because eating more vegetables is pretty much the only piece of nutrition advice health experts can agree on, one of my missions is to make vegetables delicious! And these curry roasted carrots have to be one of my favourites!!

I had whole roasted carrots for the first time whilst on a yoga retreat in Spain and they were so tasty that I decided to create my own!

Carrots are packed full of nutrients, especially vitamin A (from beta-carotene) which is important for growth and immunity, as well as several B vitamins that are important in metabolism and energy production.

These whole roasted carrots are so easy to make too – just add the marinade and roast until sweet and tender. I love serving them alongside a nut roast, on top of a salad or with these Turmeric Falafels with a drizzle of tahini and some sesame seeds.

I hope you love these carrots as much as I do! They are:

Crispy on the outside and soft in the middle
Slightly spicy
Beautifully sweet
Nourishing
Packed full of nutrients
Oh-so-delicious

If you give this recipe a try, let me know how you like it! Leave a comment and share it – it’s super helpful for me and other readers.

And as always, don’t forget to take a picture and tag it #FearFreeFood on Instagram. I love seeing what you cook up!

Print Recipe
Curry Roasted Carrots
Slight spicy, beautifully sweet and packed full of nutrients, these curry roasted carrots are perfect for popping on top of salads or serving alongside a main.
Prep Time 4 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the dressing
Prep Time 4 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the dressing
Instructions
  1. Pre-heat the oven to 200C and place the washed carrots on a lightly oiled baking tray.
  2. Whisk together the olive oil, lemon juice, garlic, curry powder and salt and drizzle over the carrots. Toss to coat and cover the baking tray with foil. Roast for 30 minutes.
  3. After 30 minutes, remove the foil, turn up the hear to 220C and return the carrots to the oven for another 10-20 minutes until they are caramelised and starting to brown.
  4. Remove from the oven, drizzle over the tahini and sprinkle over the lemon zest and sesame seeds.