Roasted Coriander Carrots

Submitted 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."

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 4

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

directions

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

Reviews

[Baby Kato]

Thank you for sharing this lovely recipe Tigerduck. We enjoyed it very much. The spice ratio is perfect. These carrots were naturally sweet, beautifully spiced and garnished with Cilantro, as I was out of fresh Parsley Made for What's on the Menu Tag Game.

 

[gailanng]

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

 

[UmmBinat]

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.

 

[LadyNomad]

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.

 

[Maito]

These were delicious. I used less oil and just cracked the coriander seeds (I love them that way). I did use the parsley, but it definitely isn't necessary. Cilantro might be a better choice, given the Indian flavors in this dish. This one is a keeper!