Roasted Coriander Carrots

Name: Roasted Coriander Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 2 lbs thickish carrots; 2 tablespoons coriander seeds (heaped tablespoons); 1 teaspoon black peppercorns (heaped teaspoon); 4 -5 tablespoons olive oil; 4 garlic cloves; salt; 4 -5 tablespoons chopped fresh parsley

(8)

Recipe by tigerduck

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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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

2

lbs thickish carrots
2

tablespoons coriander seeds (heaped tablespoons)
1

teaspoon black peppercorns (heaped teaspoon)
4 -5

tablespoons olive oil
4

garlic cloves
salt
4 -5

tablespoons chopped fresh parsley

DIRECTIONS

Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
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.
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.
Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
Mix in the chopped parsley and serve.

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