The Foodie Dietitian Blog

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. Is it obvious by now that I look at my produce with love and adoration? If it’s fresh, local, and sitting at my favorite farmer’s market, how can I not?

It’s kind of like how I sometimes purchase bottles of wine solely based on the label. Cool label? Must be good. Same with the baby carrots I recently picked up at the farmer’s market. They looked adorably tiny and all baby-like so I thought, these are cute. Must taste good.

Sometimes we overcomplicate our food purchasing decision making. I like to keep it simple.

So, the cute baby carrots were purchased and I decided to roast them for Steve and I and served them with salmon and brown rice. I simply roasted them in the oven with EVOO, cinnamon, salt, and pepper. Steve LOVED them (and he’s not your biggest vegetable advocate). So, for baby carrots round two, I decided to add one extra ingredient to give it a little extra oomph.


Curry Roasted Baby Carrots

  • Yield: Serves four


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

Have you ever purchased a vegetable solely on its looks? What gems have you found lately at your farmer’s market?

& Congrats to the winners of the Welch’s Fruit Juice giveaway: Dawn, Rachel, Elis, and Jo-Ann! I’ll be in touch soon to coordinate mailing you your FREE Welch’s coupons.

Need more farmers market inspired recipes? Look no further!

Easy Tomato Salad

Easy 5 Ingredient Tomato Salad

Zucchini Kohlrabi Spring Onion Fritters| @karalydon

Zucchini Kohlrabi Spring Onion Fritters with Herb Yogurt Sauce

Indian Street Corn with Curried Yogurt

Indian Street Corn with Curried Yogurt

I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.


  1. I love how sweet and juicy carrots are when roasted! These carrots sound divine. Pinned!

  2. These carrots look delish and stunning! <3

  3. The cuter, the better. And if they don’t end up tasting that great, you will convince yourself it does due to the cuteness factor…maybe 😉

  4. I love roasting carrots! These sound so delish with curry! Pinned 🙂

  5. I’m convinced baby carrots taste better just by their cuteness alone 🙂

  6. Yum, those carrots are seriously almost to pretty to eat! Pinned this so I can remember to add some curry to carrots, sounds delicious!

  7. i don’t blame you… those carrots are adorable. and i love how you used them… roasting and curry, delicious!

  8. I buy SO MANY fruits and vegetables from the farmers market simply because I thought they were cute. Love this flavor combination!

  9. Interesting take on vegetables! We all should admire our vegetables 🙂

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