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Coriander-Roasted Carrots

Coriander-Roasted Carrots


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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: Approximately 35 minutes

Ingredients:
Carrots (preferably small-medium in size)
Whole coriander seeds
Olive oil
Orange peels
Salt

Directions:
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.

Photo by Charlotte Hull

3. Lay the carrots down side-by-side for even cooking. (TIP: Do not pile them on top of each other.)

Photo by Charlotte Hull

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.

Photo by Charlotte Hull

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!

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View the original post, Coriander-Roasted Carrots, on Spoon University.

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Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Coriander and Cumin Roasted Root Vegetables

I love the root vegetables in winter and I must have parsnips, in one form or another with every roast dinner. Carrots are a staple too, but I find that boiled or steamed carrots can be bland. However, if you stop boiling and start roasting these vegetables, it brings out their delectable earthy sweetness.

This is one of those recipes that has developed over time. I went to a friends house many years ago and was served carrots and parsnips roasted in maple syrup so I started to make them myself. Years later I started to use a recipe of carrots stir fried with cumin and honey. Yes, you've guessed it, I liked both recipes so much I just mashed them up together!

I'm not going to pretend that these Coriander and Cumin Roasted Root Vegetables are difficult to make. The fact that they are so simple means that they are perfect for any of your Christmas or holiday dinners. When there are so many other elements that take your time, this dish is very forgiving. If you are short on oven space it is happy sit covered in foil until everything is ready.

For this dish you do need carrots and parsnips that are fairly uniform width. If you use the really skinny parsnips they will break up. I cut each carrot and parsnip in half then I cut each piece lengthways then quarterways. Put them in an ovenproof dish with oil, butter and seasoning and cover with foil. Roast for 40 minutes at 180C.

Remove the foil. Mix maple syrup, ground coriander and cumin seeds together and mix with the vegetables. Return to the oven and cook for a further 15 minutes. Sprinkle over some fresh, chopped coriander and enjoy!

Don't forget to Pin these Coriander and Cumin Roasted Root Vegetables for later.


Watch the video: Roasted Coriander Powder, how to make roasted coriander powder at home (July 2022).


Comments:

  1. Dangelo

    Anything especial.

  2. Brandin

    Christmas trees, stupid article

  3. Oswell

    You are mistaken. Let's discuss it. Write to me in PM.



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