Carrots baked with cumin and coriander

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6-8

To make a simple yet striking carrot side dish perfect for special occasions, select long, thin carrots of roughly equal size and roast them whole. Leave the carrots unpeeled—they'll be even more delicious! Just wash them thoroughly and trim off the tops, leaving the small green tips, which will make the whole carrots look more appealing when served. A mixture of honey, olive oil, cumin, and coriander will give them a luscious shine and infuse them with a complex, sweet-spicy flavor. Before serving, drizzle the carrots with red wine vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

18 thin carrots, unpeeled, tops trimmed
3 tablespoons of honey
2 tablespoons extra-virgin olive oil
1 tbsp coriander seeds, lightly crushed
1.5 tsp cumin seeds
1 tbsp red wine vinegar

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Cooking the dish according to the recipe:

Preheat oven to 190°C (375°F). Line a baking sheet with foil. In a large bowl, toss the carrots with honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt, and 3/4 teaspoon black pepper. Arrange in a single layer on the prepared baking sheet.
Roast the carrots in the oven, stirring halfway through, until tender when pierced with the tip of a sharp knife, 20-25 minutes. Drizzle with vinegar and taste a carrot for salt. Serve immediately.

Note

The bitter skin will enhance the flavor of sweet carrots.

Categories:

recipe / Festive dishes / New Year / Christmas / Main courses / Side dishes / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Alex Guarnaschelli

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