Coriander Roasted Carrots
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.
Photograph by Antonis Achilleos
Courtesy of Food Network Magazine
Recipe courtesy of Bobby Flay