Roasted Coriander Carrots
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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
- Serves:
- Units:
Nutrition Information
8
People talking
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
- 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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RECIPE MADE WITH LOVE BY
@tigerduck
Contributor
@tigerduck
Contributor
"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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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. -
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Great, but time out for a review: To be made when a regular carrots just aren't good enough. Now, let the noshing resume!
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