Curry Roasted Carrots with Peanut Sauce

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Plates of Curry Roasted Carrots over millet with lime wedges and a bowl of peanut sauce

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.

Millet and carrots for making our Curry Roasted Carrots recipe

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.

Baking sheet filled with freshly roasted carrots

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.

Bowl of peanut sauce for topping Curry Roasted Carrots

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.

Plates filled with a batch of our Curried Carrots with Peanut Sauce recipe

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.

Plate of millet topped with Curried Carrots and drizzled with peanut sauce

Plates of our Curry Roasted Carrots with Peanut Sauce for a gluten-free vegan side dish

Curry Roasted Carrots with Peanut Sauce

An Indian- and Thai-inspired dish: Curry roasted carrots with homemade peanut sauce.
Author Minimalist Baker
Print
Plate of quinoa topped with Curry Roasted Carrots and Peanut Sauce
5 from 6 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Course Side
Cuisine Gluten-Free, Indian/Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

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.

Notes

*Nutrition information is a rough estimate calculated without millet.

Nutrition (1 of 2 servings)

Serving: 1 g Calories: 398 Carbohydrates: 44 g Protein: 8 g Fat: 21 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 9 g Sugar: 26 g

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  1. 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…

    • Support @ Minimalist Baker says

      Hi Pia, we’re so glad you enjoyed it! Millet is a yellow grain similar in size to quinoa.

  2. 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.

  3. 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!

  4. 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?

  5. 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!

  6. Cara says

    I am loving your blog! Trying one of your recipes today! Will link back to your site! Your pictures are soooo stunning!!

  7. Jess @ The Dreaming Foodie says

    What a genius combination! I also have been loving curry powder lately. Can’t wait to try these!

  8. 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!

  9. 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?

  10. 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!

  11. 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!

  12. dixya| food, pleasure, and health says

    i have never ever had roasted carrots before but this looks delicious.

  13. 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!

  14. Joy//For the Love of Leaves says

    Yum! This sounds so good. I think i’ve figured out what’s for dinner tonight!

  15. thelittleloaf says

    What a gorgeous idea! Curried carrots are so incredibly good and I love the addition of peanut sauce, nom!

  16. 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!

  17. Averie @ Averie Cooks says

    Everything is better with peanut sauce! I always have some homemade on hand. And such pretty carrot pics!