These aren’t your mom’s carrots. No offense to your mom or her maple glazed carrot sticks, but these are a whole different ball game.
Besides peas, corn and canned pears, the only whole food my mom could get me to eat was carrots. She’d always cook them in pot roasts and they’d get so soft and sweet that I thought they were candy.
These roasted carrots take on a similar softness but are slightly more savory than sweet. That’s because I doused them in curry powder*, one of my new favorite spice blends. The sweet comes from the carrot’s natural sweetness and homemade peanut sauce. Such a brilliant combination.
*Note: learn about the origin of curry powder and find a DIY recipe here.
I attempted to make coconut millet for this recipe but it totally failed. So I tried it again using vegetable stock. Much tastier, much less sticky, much…better. If anyone masters the art of making coconut millet let me know. I certainly have not found the “trick” yet.
These carrots would make a lovely side to any entree, especially spicy grilled chicken or even baked lentils. I kind of love carrots on their own so I was content to just have them over the millet with a little peanut sauce*, which I found plenty filling. But feel free to treat this recipe as inspiration and make it your own. That has me thinking a curried carrot peanut soup would be amazing….maybe next time.
*Note: you can learn about peanut sauce and its origins here.
Curry Roasted Carrots with Peanut Sauce
Ingredients
- 1 medium bundle carrots (rinsed, scrubbed, tops removed and cut in half if large // 1 bundle yields ~8 carrots)
- 1-2 Tbsp melted coconut oil (for roasting // or sub olive or avocado oil)
- 2 tsp curry powder
- ~1/4 tsp each sea salt and black pepper
- Peanut Sauce (for topping)
- 1 1/2 cups cooked millet (preferably in vegetable stock for best flavor)
TOPPINGS optional
- Sriracha
- Minced basil and/or cilantro
- Crushed peanuts
- Lime
Instructions
- Preheat oven to 400 degrees F (204 C).
- Place carrots on baking sheet and toss with oil, salt, pepper and curry powder.
- Roast for 20-25 minutes or until tender and brown, tossing once halfway through.
- In the meantime prepare peanut sauce (see link above).
- Once carrots are roasted, place over 3/4 cup millet and top with peanut sauce. Other toppings might include sriracha, fresh herbs, crushed peanuts, or lime juice.
Nicki says
2 thumbs up from my whole family including a 5 year old. I made the carrots as the recipe states, maybe went a little shy on the curry powder. I used quinoa instead of millet because that’s what I had on hand. I used veggie broth with that and threw kale bits in for extra greens. The peanut sauce is Awesome and we use it frequently (baked potatoes, tofu, etc). Then I also made the tofu from your ramen recipe to make this a meal. So great! Thank you!!
Yay! We’re so glad everyone enjoyed it! Thanks for sharing, Nicki!
Pia says
Oh, just had this, it’s amazing- especially the peanut sauce!
I made a mixture of carrot and sweet potato, and it was absolutely perfect.
Didn’t use the millet, as still not sure what that actually is…
Hi Pia, we’re so glad you enjoyed it! Millet is a yellow grain similar in size to quinoa.
Lisa says
Soooo delicious! Because of a broken jaw I need to make modifications. Carrot puree! I cut the carrots into nice size pieces to insure softness. Seasoned and roasted as specified. Magic happened when I put the roasted carrots in the blender with some veggie broth, coconut milk, and of course the peanut sauce. Mmmmmmmmm.
Amanda says
Help the link to the peanut sauce goes to the wrong recipe. Can anyone help with the link? I love this recipe but can’t remember which meal has the peanut sauce recipe. Thx!
Hi Amanda! We’ll get that fixed right away for you! Here is the correct recipe!
masha says
I love this recipe – so easy and delicious. It is one of my go-to dinners. Thanks Dana!
Kristen says
This tasted so good. Loved the carrots. Loved the peanut sauce recipe. Thank you! Loved it!
sabel says
I made this earlier in the week and it was amazing! Also, very easy to put together. Thank you for posting. I am wondering if this peanut sauce could be thinned and used for a quick pad thai?
Absolutely!
Kait says
This was my first time roasting carrots and they were overall delish! Some were a bit bitter however. Should I have skinned them first or just used fresher carrots? Thanks!
Cara says
I am loving your blog! Trying one of your recipes today! Will link back to your site! Your pictures are soooo stunning!!
Jess @ The Dreaming Foodie says
What a genius combination! I also have been loving curry powder lately. Can’t wait to try these!
Belinda @themoonblushbaker says
I am addicted to that peanut butter goodness. I sometimes mix up my sauce with cashew butter and sesame seed butter for a more mellow flavour. But carrots and peanuts? genuis!
Jess says
Swoon. This will so be on my dinner menu next week – we’ve got carrots coming out of our ears over here from our CSA, and you know I’m a fool for peanut sauce.
Dana – do you have a particular curry powder that you like?
Deb says
I adore roasted carrots but never dreamed of a slathering of peanut sauce! What a splendid recipe!
Richa says
I agree. those carrots look so sexy!
natalie@thesweetslife says
i’ll eat anything slathered in peanut sauce!! :)
Eileen says
Oh yes! Carrots are one of my favorite vegetables of all time (OF ALL TIME!) and peanut sauce sounds like a perfect pairing. Sweet and salty, here I come!
Katrina @ WVS says
That sauce looks marvellous! And love all the colours from the carrots. I haven’t mastered millet, but definitely dig it when someone else makes it!
Jocelyn (Grandbaby Cakes) says
Curry carrots? Gosh those are genius and look so delish!
dixya| food, pleasure, and health says
i have never ever had roasted carrots before but this looks delicious.
Ashley says
Gorgeous colors + light in these photos! Curry and peanut sauce sound like a great combination as well. Yumm. As for the millet, this is what I’ve found to be the best method: http://www.edibleperspective.com/home/2011/6/13/recipes-for-mom-intro-part-1.html (It is definitely thicker/stickier than quinoa) I usually use all water, but 1/2 water 1/2 veggie stock is great or even 1/2 milk for a creamier consistency. I actually prefer millet to quinoa! :) Hope this helps!
Joy//For the Love of Leaves says
Yum! This sounds so good. I think i’ve figured out what’s for dinner tonight!
thelittleloaf says
What a gorgeous idea! Curried carrots are so incredibly good and I love the addition of peanut sauce, nom!
Tieghan says
Oh my gosh, these seriously look awesome to me! I love carrots, i love curry and I love peanut sauce! So much awesomeness going on here!
Mallory @ Total Noms says
Who knew roasted carrots could be so sexy? I can’t wait to try this recipe.
Averie @ Averie Cooks says
Everything is better with peanut sauce! I always have some homemade on hand. And such pretty carrot pics!