Roasted Curried Carrots with Herb Yogurt Sauce

Turn simple colourful carrots into something extraordinary by roasting them with lemons and a curried dressing. This recipe is also great replacing carrots with peeled beets cut into wedges.

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 1 tbsp (15 mL) curry paste
  • 2 cloves garlic, crushed 
  • 1/2 cup (125 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 tbsp (15 mL) honey
  • 1/4 cup (60 mL) olive oil
  • 1 lemon, very finely sliced and deseeded
  • 2 lb (908 g) heirloom  carrots, peeled and larger carrots cut lengthwise

  • Dipping Sauce:

  • 1/2 cup (125 mL) plain yogurt
  • 1 tbsp (15 mL) each chopped  cilantro and mint
  • 2 tbsp (30 mL) good quality  olive oil
  • 1 pinch sea salt and fresh cracked pepper


  1. Preheat oven to 425°F (225°C)
  2. In non-stick skillet, whisk together curry paste, garlic and vegetable broth over medium high heat. Cook until liquid has reduced by half, about 3 minutes. Remove from heat and whisk in honey and olive oil until smooth. 
  3. Stir in lemons and carrots until they are completely coated and scrape into a single layer on a foil-lined rimmed baking sheet. Roast in the centre of the oven, stirring often, until the carrots are tender and caramelized, about 25 minutes.
  4. Meanwhile, in a small bowl, stir together, yogurt with cilantro, mint, olive oil, salt and pepper. 
  5. Serve carrots and lemons with yogurt on the side. 

Recipe tips

If you would like to drizzle the sauce over the carrots to serve, add a bit of milk until the sauce is pourable.

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Amount Per Serving
Calories 330
Fat 22 g
Sodium 440 mg
Carbohydrate 28 g
Dietary Fibre 6 g
Protein 4 g
Calcium 10 %DV

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