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    You are in: Home / Recipes / Roasted Coriander Carrots Recipe
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    Roasted Coriander Carrots

    Roasted Coriander Carrots. Photo by gailanng

    1/4 Photos of Roasted Coriander Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    tigerduck's Note:

    The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
    2. 2
      Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
    3. 3
      Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
    4. 4
      Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
    5. 5
      Mix in the chopped parsley and serve.

    Ratings & Reviews:

    • on May 14, 2012

      55

      Great, but time out for a review: To be made when a regular carrots just aren't good enough. Now, let the noshing resume!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2011

      45

      This is good. DH liked them but since I cut the recipe down mine got some dark parts DH cut off his. I love coriander. I may not have used as much peppercorns for fear it would be too hot for people who don't like spice. I used sea salt & the rest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2010

      55

      Delicious! I love the fresh taste of coriander. I halved the recipe for use with a 1 lb bag of baby carrots. I stirred the carrots about halfway through the cooking time. Next time I'll try adding cilantro instead of parsley, as suggested by another reviewer.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Roasted Coriander Carrots

    Serving Size: 1 (250 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.5
     
    Calories from Fat 131
    57%
    Total Fat 14.5 g
    22%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 160.5 mg
    6%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 7.7 g
    31%
    Sugars 10.8 g
    43%
    Protein 2.8 g
    5%

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