OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CORIANDER-GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
- Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 117, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 239 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams
SEARED HALIBUT WITH CORIANDER & CARROTS
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc
Provided by Sarah Copeland
Categories Dairy Fish Yogurt Dinner Seafood Halibut Spice Root Vegetable Carrot Seed Coriander Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 22
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.
CORIANDER ROASTED CARROTS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
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.
Nutrition Facts : Calories 131 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
ROASTED CORIANDER CARROTS
The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.
Provided by tigerduck
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.5, Fat 14.6, SaturatedFat 2, Sodium 160.6, Carbohydrate 24.8, Fiber 7.8, Sugar 10.8, Protein 2.8
GREAT ROASTED CARROTS
Recipe video above. In my opinion, there is only one way to roast carrots - on a high temperature so they brown beautifully in the same time it cooks for the inside to become sweet and tender. Cooked this way, you need nothing more than salt and pepper, though a hit of garlic never hurts!Extra flavouring options - see Note 3.
Provided by Nagi
Categories Sides
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/430°F (200°C fan).
- Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
- Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
- Roast 20 minutes: Spread out on tray, roast 20 minutes.
- Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
- Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
- Sprinkle with parsley and serve!
Nutrition Facts : Calories 132 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 1 g, Sodium 487 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
HOT DRESSED CARROTS WITH CORIANDER
Superhealthy side dish, counts as 1 of 5-a-day
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Boil the carrots for 4 mins or until just tender, then drain well. Mix together the olive oil, coriander and lemon juice in a large bowl or serving dish, then toss with the carrots. Season to taste. Serve hot or warm with lamb, chicken or fish.
Nutrition Facts : Calories 118 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
More about "coriander roasted carrots recipes"
ROASTED HEIRLOOM CARROTS WITH CORIANDER - RACHAEL RAY IN ...
From rachaelraymag.com
Category Side DishesTotal Time 50 mins
- In a dry small skillet, toast the coriander and cumin seeds over medium heat, stirring often, until fragrant, about 2 minutes.
- In a large bowl, toss the carrots, olive oil, thyme, and the ground spices; season with kosher salt and pepper.
BEST CORIANDER-ROASTED CARROTS - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Total Time 25 mins
- Preheat oven to 450°F. Toss together carrots, coriander seeds, olive oil, and kosher salt and black pepper on a rimmed baking sheet.
CORIANDER-MAPLE GLAZED CARROTS - COUNTRY LIVING
From countryliving.com
Servings 8Estimated Reading Time 1 min
HONEY CORIANDER ROASTED CARROTS
From cravingsomethinghealthy.com
Reviews 6Estimated Reading Time 3 minsServings 4-6Total Time 25 mins
- Peel carrots and slice them lengthwise into slices of even thickness. Place them in a large mixing bowl.
ROASTED CARROTS (PALEO - GLUTEN FREE ... - EVERY LAST BITE
From everylastbite.com
5/5 (3)Total Time 30 minsServings 4Calories 185 per serving
- Peel the carrots and cut them in half lengthwise if they are thick. Cut each halved carrot into 2-3 inch pieces. Place the carrots in a baking dish large enough to lay them out evenly (not overlapping).
- In a saucepan melt the butter/ghee on medium heat. Stir in the honey, garlic, coriander, thyme, chili powder salt and pepper. Leave to gently simmer for 3 minutes before removing the pan from the heat.
- Pour the sauce over the carrots and gently toss them to ensure that they are all well coated. Transfer to the oven and bake for 20 minutes. Half way through roasting, remove the carrots and quickly stir them before returning to the oven and continuing to cook until fork tender.
ROASTED CARROTS WITH CARAWAY AND CORIANDER - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 1 hrServings 4
- Preheat the oven to 350°. In a small skillet, toast the ground caraway and coriander over low heat, stirring, until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
- In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the toasted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
- Spread the carrots on a large baking sheet and season with salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
- Pour the buttermilk dressing onto a platter in a thin layer. Arrange the carrots on the dressing and top with the sprouted beans, sunflower seeds and cilantro. Serve with lime wedges.
ROASTED CORIANDER CARROTS WITH ... - MARIA USHAKOVA
From mariaushakova.com
4.7/5 (6)Total Time 45 minsCuisine InternationalCalories 290 per serving
- Wash and peel the carrots. Cut each carrot into 2 to 4 equal-sized pieces that are about 2 inches long. Then cut each piece into 2 to 4 sticks.
- Spread the carrots over a baking dish. Add 2 tablespoons of olive oil, coriander, maple syrup and season with salt. Toss to combine.
- Place in the oven and roast for about 30 minutes or until the carrots are tender and start to caramelize. Make sure to turn the carrots with a spatula after about 15 minutes.
CORIANDER ROASTED CARROTS WITH ... - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (2)Total Time 50 minsCategory Salad/Side DishCalories 170 per serving
- Preheat oven to 400ºF. Cut carrots on a diagonal into 2" pieces.In a large mixing bowl, combine 2 Tbsp. olive oil, coriander, cumin, salt, and black pepper; mix to combine. Add carrots and toss until fully-coated. Spread carrots on a large rimmed baking sheet, avoiding any overlap. Roast carrots for 33 to 38 minutes, tossing once halfway through, until lightly charred and deeply caramelized.
- To the same mixing bowl (no need to wipe it clean), add remaining 3 Tbsp. olive oil, parsley, capers, and garlic; mix well.
- Add pistachios and sesame seeds to a dry skillet over medium heat. Lightly toast nuts and seeds, tossing often, until aromatic, about 3 to 5 minutes. Transfer to a bowl and season with a pinch of salt.
- Use a spatula to transfer roasted carrots from the baking sheet to the bowl with parsley mixture; toss to combine.
CORIANDER AND CUMIN ROASTED ROOT VEGETABLES - CHEZ LE RêVE ...
From chezlerevefrancais.com
5/5 (12)Total Time 1 hrCategory Side DishCalories 185 per serving
HONEY ROASTED CORIANDER CARROTS - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
5/5 (1)Total Time 35 minsCuisine AmericanCalories 110 per serving
- In a small skillet over medium heat, add in the coriander and cumin seeds. Toast for 1 minute, remove from heat, and add to a mortar and pestle or spice grinder. Lightly grind the seeds.
- In a small bowl, whisk together the olive oil and honey until smooth. Drizzle the honey oil over the carrots, then sprinkle the crushed cumin and coriander seeds, and kosher salt/freshly ground black pepper. Use your hands to toss the carrots until they are fully coated.
ROASTED CARROTS WITH CUMIN AND CORIANDER - ALEX ...
From alexguarnaschelli.com
- In a large bowl, toss the carrots with olive oil, honey, pepper, coriander seeds, cumin seeds, and 2 teaspoons salt. Arrange them in a single layer on a baking sheet lined with foil. Roast in the oven 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.
CORIANDER ROASTED CARROTS | DR. MARK HYMAN
From drhyman.com
Servings 1Total Time 45 minsEstimated Reading Time 40 secsCalories 153 per serving
ROASTED RAINBOW CARROTS WITH CUMIN ... - LOVE & FLOUR
From loveandflour.com
Servings 4Estimated Reading Time 2 mins
ROASTED CARROTS WITH CORIANDER SAUCE - TASTY AND FRENCHY
From tastyandfrenchy.com
Servings 4Total Time 40 minsCategory Side
OVEN-ROASTED CARROTS WITH GARLIC AND CORIANDER - DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 1 minServings 4
BEST CORIANDER-ROASTED CARROTS - HOW TO ACCOMPLISH ...
From magnoc.com
Cuisine AmericanTotal Time 25 minsServings 6
CORIANDER ROASTED CARROTS RECIPES
From tfrecipes.com
ROASTED CARROTS WITH CUMIN AND CORIANDER RECIPE
From crecipe.com
EASY ROASTED CARROTS RECIPE - COOKING MADE HEALTHY
From cookingmadehealthy.com
CORIANDER ROASTED CARROTS RECIPE
From crecipe.com
ROASTED CARROTS WITH YOGURT SAUCE — HALEY POST
From haleypost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love