Best Roasted Coriander Carrots Recipes

CORIANDER ROASTED CARROTS

Coriander Roasted Carrots image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

Nutrition Facts : Calories 131 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams

ROASTED CORIANDER CARROTS

Roasted Coriander Carrots image

The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

Provided by tigerduck

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs thickish carrots
2 tablespoons coriander seeds (heaped tablespoons)
1 teaspoon black peppercorns (heaped teaspoon)
4 -5 tablespoons olive oil
4 garlic cloves
salt
4 -5 tablespoons chopped fresh parsley

Steps:

Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
Mix in the chopped parsley and serve.

Nutrition Facts : Calories 227.5, Fat 14.6, SaturatedFat 2, Sodium 160.6, Carbohydrate 24.8, Fiber 7.8, Sugar 10.8, Protein 2.8

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