Roasted Coriander Carrots

A seven-carrot ring? Of course I’ll marry you!

Yes, as a matter of fact, crushed coriander seeds are the secret to a happy marriage. I don’t care what Dr. Ruth, Dr. Phil or Dr. Laura says. Coriander coexists wonderfully with carrots, which are compatible with any main course and will even prettify (yup, it’s a word) a salad.

Lately I’ve been using coriander seeds to brighten up any number of dishes. With its refreshing, almost lemony flavor, it adds a nice zing to fish and a variety of veggies, especially Brussels sprouts and carrots. And this is so easy, I merely crushed the seeds with a mortar and pestle, unscrewed the cap on a bottle of olive oil, and gave some carrots a few good cracks of fresh sea salt and pepper. You could also add roasted garlic, as well as spices like cumin or ginger if you want. However they shack up, it'll be a marriage of convenience and a match made in heaven. And the best part? You'll finish them off before they can file for divorce.

Recipe

1 bunch carrots, preferably organic

1 TBSP olive oil

2 tsp crushed coriander seeds

Sea salt, to taste

Freshly cracked pepper, to taste

Preheat oven to 400 degrees. Wash carrots. If they're organic, no need to peel them. Just give them a good scrub with a brush. Dry, and either put in a mixing bowl or directly on a baking sheet, and coat carrots with olive oil, coriander seeds, salt and pepper. Roast for 30 - 40 minutes, turning once when brown and caramelized.

Makes about 4 servings