Curry Roasted Carrots And Fingerling Potatoes

Curry Roasted Carrots And Fingerling Potatoes
4.5 from 2 ratings
Roasted carrots and potatoes may feel wintery, but the root veg and tubers are in season in summer too. Whatever time of year you choose to make this curry-flavored side, it's sure to be a hit. Our recipe tester absolutely raved about this recipe.
Prep Time
Cook Time
Curry roasted carrots and fingerling potatoes
Total time: 55 minutes
  • 1/4 cup olive oil
  • 2 tablespoon ketchup
  • 1 1/2 teaspoon curry powder
  • 1 teaspoon hot red pepper sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 pound fingerling potatoes, preferably multi-colored, halved lengthwise
  • 1 pound slender orange or multi-colored carrots, ends trimmed, peeled, halved crosswise
  • 1 large sweet onion, ends trimmed, halved cut into ½-inch thick wedges
  • 1 (14.5-ounce) can black beans or chickpeas, drained
  • 3 tablespoon chopped fresh herbs, such as chives and cilantro
  1. Heat oven to 400F. Lightly oil a large rimmed baking sheet.
  2. Mix 1/4 cup oil, 2 tablespoons ketchup, 1 1/2 teaspoons curry powder, 1 teaspoon hot sauce, 1/2 teaspoon cumin and 1/2 teaspoon salt in the bottom of a large bowl.
  3. Add 1 pound halved fingerling potatoes, 1 pound trimmed, peeled, halved carrots, 1 large cut onion and 1 can beans. Toss to coat well with the sauce.
  4. Scrape mixture out onto prepared baking sheet. Bake, stirring once or twice, until potatoes and carrots are fork-tender, about 35 minutes.
  5. Sprinkle with chopped herbs. Serve hot or at room temperature.