Best 6 Roasted Coriander Carrots Recipes

ROASTED CARROTS WITH CUMIN AND CORIANDER

Steps:

• Preheat the oven to 375˚. 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.
• Roast in the oven, stirring halfway through, until the carrots are tender when pierced 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.

SEARED HALIBUT WITH CORIANDER & CARROTS

Steps:

• Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
• Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
• Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
• Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
• When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
• Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
• Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

CUMIN-ROASTED CARROTS

Steps:

• Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

CORIANDER ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

ROASTED CORIANDER CARROTS

Steps:

• Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
• Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
• Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
• Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
• Mix in the chopped parsley and serve.

CARROTS IN CORIANDER GLAZE

Steps:

• Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
• Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.