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."
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by gailanng photo by gailanng
photo by LadyNomad photo by LadyNomad
photo by justcallmetoni photo by justcallmetoni
Ready In:
55mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Thank you for sharing this lovely recipe Tigerduck. We enjoyed it very much. The spice ratio is perfect. These carrots were naturally sweet, beautifully spiced and garnished with Cilantro, as I was out of fresh Parsley Made for What's on the Menu Tag Game.
     
  2. Great, but time out for a review: To be made when a regular carrots just aren't good enough. Now, let the noshing resume!
     
  3. This is good. DH liked them but since I cut the recipe down mine got some dark parts DH cut off his. I love coriander. I may not have used as much peppercorns for fear it would be too hot for people who don't like spice. I used sea salt & the rest.
     
  4. Delicious! I love the fresh taste of coriander. I halved the recipe for use with a 1 lb bag of baby carrots. I stirred the carrots about halfway through the cooking time. Next time I'll try adding cilantro instead of parsley, as suggested by another reviewer.
     
  5. These were delicious. I used less oil and just cracked the coriander seeds (I love them that way). I did use the parsley, but it definitely isn't necessary. Cilantro might be a better choice, given the Indian flavors in this dish. This one is a keeper!
     
Advertisement

Tweaks

  1. Delicious! I love the fresh taste of coriander. I halved the recipe for use with a 1 lb bag of baby carrots. I stirred the carrots about halfway through the cooking time. Next time I'll try adding cilantro instead of parsley, as suggested by another reviewer.
     

RECIPE SUBMITTED BY

Cooking is my passion!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes