- Alton Brown born (1962)
Recipe of the day
- Majority of People Choose Common Sense Over Sell-By Dates, UK Study Shows
- Senior Citizens May Soon Be Able to Use Food Stamps for Grocery Delivery
- Residents in Los Altos, California, Told to Boil Water After Discovery of E. Coli
- Michigan Stocks Waterways with 20 Million Fish to Boost Local Economy by Up to $4 Billion
- Blogger Spotlight: Lace & Lilacs
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: Approximately 35 minutes
Carrots (preferably small-medium in size)
Whole coriander seeds
1. Trim the tops of the carrots. Give the tops a taste before you pitch them. If you like them, save the tops for sautéed greens or soup; otherwise, compost the green stuff.
2. Wash the carrots well. If they’re small to medium-sized and sweet enough, there’s no need to peel them. The skin is delicious when roasted.
3. Lay the carrots down side-by-side for even cooking. (TIP: Do not pile them on top of each other.)
4. Drizzle with olive oil. Sprinkle salt and a generous amount of whole coriander seeds on top. Tuck a few orange peels amongst the carrots—it’s best if they’re underneath the carrots and submerged in the oil so that the peels will flavor the oil and keep from burning while in the oven.
5. Roast at 350℉ for about 30 minutes or until just cooked through. Carrots should be tender but not mushy, and the skin should be lightly blistered and golden.
6. Cool 5 minutes before snacking.
These coriander-roasted carrots are delicious served warm or room temperature, alongside a protein or as a topping for your salad. You may also find that they’re perfect right out of the pan!
More good stuff here:
- Forget Lettuce, 3 Easy Ways to Mix Up Your Salad
- Sauce Up Your Life
- Staff Pick: My Mental Health and An Irrational Fear of Foods
- Myth Busters: Do Carrots Really Give You Better Vision?
Check out more good stuff from Spoon University here:
Be a Part of the Conversation
Join the Daily Meal's Community and Share your Thoughts