Roasted Carrots with Cumin and Coriander
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 86
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 193
- Total: 40 min
- Active: 15 min
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
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.