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Roasted Carrots with Sweet Curry Butter


  • 3 bunches of baby rainbow carrots
  • 4 tablespoons of butter
  • 1 tablespoon of packed brown sugar
  • 1 tablespoon of yellow curry powder


  • Pre-heat oven to 450° F.
  • Trim the stems from the carrots and wash the carrots thoroughly. Pat to dry and set aside.
  • In a small saucepan, melt the butter.
  • Once the butter has melted, add the brown sugar and the yellow curry powder.
  • Whisk thoroughly until the sugar and curry powder have dissolved.
  • Place the carrots in a baking dish.
  • Carefully pour the butter mixture over the carrots. Toss to evenly coat.
  • Bake for approx. 15 minutes or until the carrots have browned slightly and are tender.