Roasted Carrots with Cumin & Coriander
Recipe: #33925
December 17, 2019
Categories: Side Dishes, Carrot, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian Spices, Oil, more
"This is out of the December 2019 Food Network Magazine..."
Original is 6-8 servings
Ingredients
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 by Step Method
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
No special items needed.
3 Reviews
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