Best Carrots In Coriander Glaze Recipes

CORIANDER GLAZED CARROTS

Steps:

• With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
• Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
• Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
• Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
• Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
• Transfer to your serving dish and garnish with fresh coriander.

ROASTED CARROTS WITH CUMIN AND CORIANDER

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
• Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

CARROTS IN CORIANDER GLAZE

Steps:

• Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
• Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.

CORIANDER ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.