Curry Roasted Baby Carrots

Have you ever purchased a vegetable because it looked so gosh darn cute? Yes, I said cute in reference to vegetables.

This time of year, baby carrots are taking center stage at farmers' markets, and I couldn’t be more smitten with these miniature carrots. Rich in the antioxidant beta-carotene and eye-health-boosting vitamin A, carrots are a nutritious, delicious (and quite adorable) choice to add to your dinner menu this summer.

These carrots are delicious roasted in the oven with your favorite herbs and spices. Kick them up a notch with a one-two punch of curry powder and cinnamon. 

Curry Roasted Baby Carrots

Recipe developed by Kara Lydon, RD, LDN

Serves 4

1 bunch baby carrots, greens removed and washed thoroughly (approximately 18 carrots)
1 tbsp olive oil
1 tsp curry powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp cracked pepper


  1. Preheat the oven to 400 degrees. Line baking sheet with parchment paper.
  2. Toss carrots with olive oil, cinnamon, curry powder, salt and pepper and transfer to the baking sheet. Roast in the oven for 15 minutes, or until tender.

Note: If baby carrots aren't in season, you can substitute with bagged baby carrots or regular carrots.

Kara Lydon on FacebookKara Lydon on InstagramKara Lydon on PinterestKara Lydon on Twitter
Kara Lydon
Kara Lydon, RDN, LDN, RYT, combines her dietetics profession with her love of yoga and focus on intuitive eating to teach clients to live a holistic, mindful, happy and nourished life. Read Kara’s blog, The Foodie Dietitian, and follow her on Facebook, Twitter, Instagram and Pinterest.