It’s Fall (well maybe not so much in Orange Count), so T.W.O. is trying out new recipes that will be delicious for those cozy nights at home. In this post, we are taking one of our favorite vegetables, carrots, and spicing it up with coriander. Coriander is the ground seed of the cilantro and is native to the regions spanning from southern Europe and northern Africa to southwestern Asia. Who knew that?!? Check out how to make this simple recipe…it a potential side dish for our Thanksgiving spread this year!
Roasted Coriander Carrots
– 3 lbs carrots, peeled and washed
– 3 Tablespoons extra virgin olive oil
– 1 teaspoon ground coriander
– 2 Tablespoon maple syrup
– ½ Tablespoon apple cider vinegar
– 1 large maui sweet onion, thinly sliced and chopped
1. Preheat oven to 450ᴼF
2. Cut the washed carrots in half length-wise and then cut into pieces that are about 2 inches long.
3. Put the carrots into a large mixing bowl and add 2 Tablespoons of olive oil, coriander, maple syrup and season with salt and pepper.
4. Once mixed, place season carrots on parchment paper and roast for about 30 minutes. At the 15 minute mark, turn the carrots with a spatula.
5. Using a sauté pan, pour 1 Tablespoon of olive oil in the pan and heat to medium-high heat. Place sliced onions in the pan and season with salt and pepper. Cook for about 10 minutes or until caramelized.
6. Once the carrots are done, place in the sauté pan and mix drizzling with the apple cider vinegar. Once mixed, plate and serve your dish.