Roasted Carrots with Cumin & Coriander

6-8
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"This is out of the December 2019 Food Network Magazine..."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (170 g)
  • Calories 138.6
  • Total Fat - 5.1 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 106.1 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 4.7 g
  • Sugars - 15.8 g
  • Protein - 1.6 g
  • Calcium - 61.5 mg
  • Iron - 1 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 375°F. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.

Step 2

Roast in the oven, stirring halfway through, until the carrots are tender when pierce with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

Tips & Variations


No special items needed.

Related

KATO BABY

We really enjoyed the carrots prepared this way. The honey mellows out the cumin and coriander, resulting in a spicy but sweet roasted carrot. It was so good. Thanks for sharing another wonderful recipe my friend. Made FYC tag game.

review by:
(31 Dec 2019)