ROASTED CORIANDER CARROTS
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
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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Sunil gharti magar
[email protected]These carrots were amazing! They were so easy to make and they turned out so delicious. I will definitely be making these again.
Sulaiman Haji
[email protected]I thought these carrots were just okay. I found the coriander to be a bit too strong. I think I would have preferred a recipe with less coriander.
Tim Canepa
[email protected]These carrots were delicious! I loved the crispy edges and the tender insides. The coriander added a nice touch of flavor.
Lavictoire Christel
[email protected]I'm not a big fan of roasted carrots, but I thought these were pretty good. They were cooked perfectly and had a nice flavor.
Delilha
[email protected]These carrots were so easy to make and they turned out so well! I loved the combination of coriander and carrots. I will definitely be making these again.
Shrabon Dey
[email protected]I thought these carrots were a bit bland. I think I would have preferred a recipe with more spices.
desiree glover
[email protected]These carrots were amazing! The coriander added a really unique and delicious flavor. I will definitely be making these again.
Pashupati Shah
[email protected]I'm not a big fan of coriander, but I thought these carrots were still pretty good. They were roasted perfectly and had a nice caramelized flavor.
CD Wesson
[email protected]These carrots were easy to make and very tasty. I loved the combination of coriander and carrots. I will definitely be making these again.
Aston Bartolini
[email protected]I thought these carrots were just okay. I found the coriander to be a bit overpowering. I think I would have preferred a simpler recipe.
Chef Akram
[email protected]These carrots were delicious! I made them for a potluck and they were a big hit. I will definitely be making them again.
Hellen Lefifi
[email protected]I love roasted carrots, and this recipe is one of my favorites. The coriander adds a nice warm and earthy flavor. I also like to add a little bit of honey to the roasting pan to help caramelize the carrots.
Marc Rathgeber
[email protected]These roasted coriander carrots were a hit! They were so easy to make and turned out perfectly. The carrots were tender and flavorful, with a nice caramelized crust. I will definitely be making these again.