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 Food Network Kitchen
Recipe courtesy of Bobby Flay