Curry-Roasted Carrots with browned butter and honey is an easy, colorful side dish that brightens any meal. The warm, earthy notes of curry enhance the natural sweetness of roasted carrots, while nutty browned butter and a touch of honey lift the flavors to a new level. A great companion to yogurt-marinated grilled chicken skewers or roasted mains.
Here’s to color!
Carrots today come in a rainbow of hues: pale cream, golden, purple and deep red, each offering a slightly different sweetness and texture.
Loving them all!
Add honey-infused browned butter to curry-roasted carrots and the result is irresistible.
What is browned butter?
Browned butter is regular butter cooked until the milk solids turn golden-brown, developing a toasty, nutty aroma and richer flavor than melted butter.
How to make browned butter
- Use unsalted butter so you can control seasoning.
- Heat the butter in a saucepan over medium-high heat until it begins to simmer.
- Reduce the heat to medium or medium-low and continue to cook. Water in the butter will evaporate first.
- Watch for the color to shift to light golden and for small browned bits to form — these are milk solids.
- Let the butter settle briefly so the browned bits sink to the bottom of the pan.
- Carefully pour or strain the liquid butter into a bowl, leaving the solids behind. Whisk in honey and use immediately over roasted carrots.
The combination of curry, roasted carrots and honey-browned butter delivers bold flavor, vivid color and a lovely balance of sweet, savory and toasty notes.
Other roasted vegetable ideas
- Roasted Brussels Sprouts with Thai Green Curry Butter
- Roasted Green Beans with Tomato-Caper Relish
- Roasted Cauliflower with Mustard Caper Brown Butter
- Roasted Cabbage Steaks with Mustard Vinaigrette
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Hasselback Beets with Dill Dressing
- Whole Roasted Cauliflower with Everything Bagel Spice
- Hot Honey-Roasted Carrots
Curry Roasted Carrots
Equipment
- Rimmed sheet pan
- Saucepan
Ingredients
- 3 bunches baby carrots (suggested: one each yellow, orange and purple)
- Olive oil
- 2 teaspoons curry powder (hot or mild)
- Salt and freshly ground black pepper, to taste
- 1 stick unsalted butter
- 1 tablespoon honey
Instructions
- Preheat the oven to 375°F (190°C). Trim carrot tops if desired. Toss carrots with olive oil, curry powder, salt and pepper. Spread on a rimmed baking sheet and roast 15–20 minutes, or until tender and lightly caramelized.
- While the carrots roast, make the honey browned butter.
- Heat butter in a saucepan over medium-high heat. When it simmers, reduce the heat and cook until it turns golden and the milk solids begin to brown, about 3–4 minutes.
- Let the butter settle so the browned bits fall to the bottom, then carefully pour or strain the liquid butter into a small bowl.
- Whisk in the honey and taste; add a pinch of salt if needed.
- Transfer roasted carrots to a serving dish, drizzle with the honey browned butter and serve immediately.
Nutrition
Nutritional values are estimates and may vary depending on ingredients and portion sizes. Adjust for dietary needs as required.
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