Roasted Coriander Carrots |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
2 lbs thickish carrots |
2 tablespoons coriander seeds (heaped tablespoons) |
1 teaspoon black peppercorns (heaped teaspoon) |
4 -5 tablespoons olive oil |
4 garlic cloves |
salt |
4 -5 tablespoons chopped fresh parsley |
Directions:
1. Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
2. 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.
3. 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.
4. Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
5. Mix in the chopped parsley and serve.
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