Baked carrots with coriander
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 131, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 17 G., fiber 5 G., cholesterol 0 mg, sodium 263 mg, sugar 8 G.
Calories 131, total fat 7 G., saturated fats 1 G., proteins 2 G., carbohydrates 17 G., fiber 5 G., cholesterol 0 mg, sodium 263 mg, sugar 8 G.
Baked carrots with coriander - detailed recipe.
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.
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:
- 700 g young carrots, tops removed
- 2 limes, cut into 4 pieces
- 2 tbsp. l. olive oil
- 3/4 tsp coriander seeds, crushed
- Cilantro for sprinkling
We recommend
Cooking the dish according to the recipe:
- Mix carrots with olive oil, lime juice and coriander seeds.
Place carrots on a foil-lined baking sheet and season with salt and pepper, cover with the remaining foil, and seal.
Bake at 220°C until softened, 30 minutes. Sprinkle with cilantro and garnish with lime wedges.
Categories:
recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Low sodium content / Low-calorie dishes / Dishes for diabetics / Low cholesterol / Simple and quick recipes / Quick side dishes / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Food Network - recipes
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