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Roasted Carrots with Cumin and Coriander

Recipe courtesy of Alex Guarnaschelli

From: Food Network Magazine

Recipe courtesy of Alex Guarnaschelli

Watch how to make this recipe.

From: Food Network Magazine

Roasted Carrots with Cumin and Coriander

Name: Roasted Carrots with Cumin and Coriander
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 18 thin carrots, ends trimmed (do not peel); 3 tablespoons honey; 2 tablespoons extra-virgin olive oil; 1 tablespoon coriander seeds, lightly crushed; 1 1/2 teaspoons cumin seeds; Kosher salt and freshly ground black pepper; 1 tablespoon red wine vinegar

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Level: Easy

Total: 40 min
Active: 15 min

Yield: 6 to 8 servings

Level: Easy

Total: 40 min
Active: 15 min

Yield: 6 to 8 servings

Ingredients

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18 thin carrots, ends trimmed (do not peel)

3 tablespoons honey

2 tablespoons extra-virgin olive oil

1 tablespoon coriander seeds, lightly crushed

1 1/2 teaspoons cumin seeds

Kosher salt and freshly ground black pepper

1 tablespoon red wine vinegar

Directions

Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

Cook’s Note

Leaving on the bitter skin makes carrots, which are generally very sweet, taste even better.

Photograph by Ralph Smith

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