These colorful roasted curry carrots are seasoned and roasted for maximum flavor. Using curry spice and nutritional yeast gives this carrot side dish lots of flavor. If you are looking for a healthy yet tasty vegetable side dish, give this one a try!
You might also like this creamy curry carrot soup!
Every time I got to Trader Joes I end up buy these beautiful colored carrots. I just think they are so pretty. So today I decided to update this post and make these yummy roasted curry carrots.
You only need a few ingredients to make this healthy vegetable side dish. The curry spices give the roasted carrots so much flavor as does the nutritional yeast (which I also got at Trader Joes).
So if you are looking for a new way to eat more vegetables this is the recipe to try. Just chop, mix and roast and you can have a healthy and tasty vegetarian dish.
What is nutritional yeast and how to do you use it?
You might wonder what the heck is nutritional yeast and why have I been using it so much lately.
Nutritional yeast is actually inactive yeast that has a cheesy, nutty taste. You can use it as a substitute for grated cheese as a dairy free option.
It is low in calories, high in vitamin B12 and has a fair amount of protein. Here’s a good article from Bon Appetit about nutritional yeast and I think Bragg’s is one of the best brands around.
You can probably find it in a big grocery store or health food store, but if not here it is on Amazon.
Here are few delicious recipes that use nutritional yeast.
Below you can see 4 healthy but really tasty recipes that use nutritional yeast. The yeast is an easy way to add a cheesy flavor to creamy soups, salad dressings as well as boost of flavor for the any vegetable dish.
Recipe ingredients I used.
All you need to make this recipe is fresh carrots, coconut oil, nutritional yeast, garlic, lemon zest and curry powder. I used this mild curry powder I found at my local grocery store. If you have a favorite brand or prefer a hot curry powder use that.
If you don’t have nutritional yeast you can substitute parmesan cheese. Also I really think that vegetables have a different flavor depending on how you chop them. So I suggest chopping these into sticks instead of rounds.
I might be crazy but I prefer them this way.
How to make roasted curry carrots.
Step 1: Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooing spray and melt the coconut oil in the microwave.
Step 2: Chop the carrots into thick sticks like those below. Add them to a large mixing bowl.
Step 3: Pour the melted coconut oil over the carrots along with the rest of the ingredients and mix well to coat all over.
Step 4: Spread the seasoned raw carrots evenly in a single layer on the prepared baking sheet and then place in the preheated oven.
Step 5: Roast until tender which is about 30 minutes. Check on them every once in awhile to make sure they are not burning. The size of your pieces will effect cooking time.
Let cool before serving. You can store the leftover carrots in an airtight container. (Please scroll down to view the printable recipe card).
What to with roasted carrots.
These would be a nice side dish to go with a roasted slow cooker chicken or these air fryer pork chops.
If you wanted a more vegetarian or meatless dinner, try them with spinach cauliflower rice pilaf or these romano cauliflower steaks.
I have a post with 27 keto meatless dinners you can check out too!
While I intended to make these as a fabulous side dish, I confess to having eaten a big plate of them for lunch. They really are yummy!
I hope you like this tasty spicy dish. It would be great to serve for company this fall or just to give your weekday meals a little zip. Enjoy!
Colorful Curried Carrots Side Dish
These colorful curry roasted carrots are seasoned and roasted for maximum flavor. Spicy and cheesy, they make for the perfect side dish this fall.
- 8 medium carrots, cut in to sticks
- 2 tablespoons coconut oil, melted
- 1 tablespoon nutritional yeast
- 1 teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 clove garlic, crushed
- 1 lemon, zested (just zest, no juice)
- Preheat oven to 400°F and spray a baking sheet with nonstick cooking spray. Melt coconut in the microwave.
- Cut your carrots into thick sticks. You can cut them anyway you want but size will affect cooking time.
- Add them to a large bowl.
- In a separate bowl add coconut oil, yeast, curry powder, salt, garlic, pepper and zest. Mix well.
- Add the spice mixture to your carrots and make sure all the carrots are coated.
- Spread evenly on the prepared baking sheet and roast for 30 minutes. Check every once in awhile to make sure they aren't burning. If you slice your carrots thinner or smaller they will take less time.
- Let cool and serve.
- You can of course use regular carrots instead of the colorful ones I did.
- You can substitute parmesan cheese for the nutrtional yeast.
- You can use olive oil instead of coconut oil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 320mgCarbohydrates: 9gFiber: 4gSugar: 3gProtein: 2g
I think this Curried Carrots will be a perfect accompaniment to my Thanksgiving dinner this year. This looks so tasty!
These carrots look great! I often have them as a side with either garlic or honey roast. Curried carrots do however sound nice, might have to give these a go on my next roast 🙂
They are really quite nice Martyn. The curry flavor is not too strong but just enough to make it interesting.