Friday, April 30, 2010

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.


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


  1. Those are absolutely the most adorable carrots I've ever seen! I don't roast carrots often enough, and will need to reconsider that - and keep the coriander in mind, too. Sounds like a terrific combination.

  2. Love this witty carrot-theme post! And I'm 100% in favor of this marriage too! Love coriander seeds and carrots, it IS a match made in heaven. Great photos too!

  3. Nancy: I got them at the Culver City farmer's market here in L.A. Haven't seen them around too much, but they are adorable!

    Diva: Thanks for the kind words!

  4. Ditto on those carrots. It's planting season here in Colorado and I'm going to find some of those gems. Do you know the name? I'm also a coriander fan. But, you probably knew that.

  5. Andrea: They had these the last two weeks at the farmer's market, but I forgot to ask what variety. I did a search the other day online and narrowed it down to two types, but I'll try to find out Tuesday at the market.

  6. These carrots are so cute! I am jealous! I agree with you coriander and carrots are a good match, maybe thats'why we use coriander in everything in lebanese cuisine; too bad some people are turned off by this herb! boohoo!