Caramelized Garam Masala Carrots

By: Cassy Joy
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These Caramelized Garam Masala Carrots are tossed in a fresh lemon juice + garam masala blend and then baked to perfection. It's time to let the vegetable be the star of the dinner table show!

Caramelized Garam Masala Carrots

Sometimes, I just want the vegetable to be the star of the show. I want to cook up a simple protein (maybe a pan-seared fish) and simple starch (maybe some white rice) and plate them next to a KILLER vegetable. These Caramelized Garam Masala Carrots hit the spot! They're tossed in the loveliest garam masala + lemon juice mix and then baked until the outside has a slight caramelized finish. Garnish with some chopped golden berries (or currants would be great!) and fresh parsley.

If you're looking to serve these at a dinner party, they're stunning next to even fancier proteins (rib roast) and a lovely pot of garlic mashed potatoes. I just love them!

Caramelized Garam Masala Carrots

Caramelized Garam Masala Carrots

If you can't get your hands on garam masala, curry powder could be a substitute.  If you're looking for more rockstar veggie ideas for you next dinner, you might also LOVE these Ginger Orange Caramelized Carrots as well!


Caramelized Garam Masala Carrots

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes


  • 1 pound carrots, trimmed and peeled
  • 1 tablespoon bacon fat (or other cooking fat), melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon sea salt
  • 1/4 cup golden berries, chopped
  • 1 tablespoon fresh parsley, chopped


  1. Preheat oven for 375 F.
  2. Toss the carrots with everything but berries and parsley.
  3. Place carrots on a rimmed baking sheet and bake for 40 minutes, or until they’re starting to look slightly golden/brown.
  4. Toss with berries and parsley, serve!



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  1. Jocelyn says:

    Flagged this recipe MONTHS ago and finally got around to trying them for a dinner side last night. These were SUCH a hit. These yummy carrots will be in our regular menu rotation. I didn’t even have the golden berries, but turned out wonderfullly!