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Roasted Curry Carrots And Mint Vinaigrette Recipe


    For Roasted Curry Carrots:

    • 1 pound (about 450g) baby carrots, washed and trimmed
    • 2 tablespoons olive oil
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • Salt and pepper to taste

    For Mint Vinaigrette:

    • 1/4 cup fresh mint leaves, finely chopped
    • 2 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 1/3 cup olive oil
    • Salt and pepper to taste


    Preheat the Oven:

    Preheat your oven to 400°F (200°C).

    Prepare the Carrots:

    In a large bowl, toss the baby carrots with olive oil, curry powder, cumin, coriander, salt, and pepper until the carrots are well coated.

    Roast the Carrots:

    Spread the seasoned carrots on a baking sheet in a single layer.

    Roast in the preheated oven for 20-25 minutes or until the carrots are tender and golden brown, stirring halfway through the cooking time.

    Make the Mint Vinaigrette:

    While the carrots are roasting, prepare the mint vinaigrette.

    In a small bowl, whisk together chopped mint, red wine vinegar, honey, olive oil, salt, and pepper. Adjust the seasoning to taste.

    Combine and Serve:

    Once the carrots are roasted, transfer them to a serving platter.

    Drizzle the mint vinaigrette over the roasted carrots just before serving.

    Garnish and Serve:

    Optionally, garnish with additional fresh mint leaves for a burst of color and extra freshness.

    Serve the Roasted Curry Carrots with Mint Vinaigrette as a delicious side dish.

    Enjoy your flavorful and aromatic Roasted Curry Carrots with Mint Vinaigrette!

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