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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
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Photo: Coriander Roasted Carrots Recipe
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By RadsinPDX
Lake Oswego, OR
on May 09, 2010
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Followed the directions exactly (it wasn't rocket science.... and the carrots ended up more steamed than roasted. Wrapping them in foil just seemed to cause them to retain too much fluid and not brown. Next time, I would cut the carrots and do this laid out flat on a baking sheet.
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