Cumin and Coriander Roasted Carrots

You are here

This is as good as it gets when it comes to roasted vegetables. I like to use mixed colored carrots for a show-stopping side. Serve this on the pan family-style and let the carrots soak up the flavor. Recipe adapted from April Bloomfield.

Ingredients

1 1/2 teaspoons Cumin Seeds
1 1/2 teaspoons Ground Coriander
4 tablespoons water, divided
2 teaspoons fresh thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 garlic cloves, minced
1 tablespoon red wine vinegar
1/4 cup + 2 tablespoons olive oil, divided
3 pounds carrots, scrubbed not peeled
2 tablespoons orange juice
2 tablespoons lemon juice
1 avocado, cut into thin slices
1 cup pea shoots
2 tablespoons pumpkin seeds

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
20 minutes
Cook Time: 
40 minutes
Total Time: 
1 hour
Serving size: 
8

Directions

1. Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil and add 2 tablespoons water to each. Set aside.
2. In a spice grinder or mortar and pestle add the Cumin Seeds, thyme, salt and pepper. Pulse until finely ground. Add them to a large bowl.
3. Stir in the Ground Coriander, garlic, vinegar, 1/4 cup olive oil to the spice mixture. Whisk to blend. Add the carrots and toss to coat. Split the carrots between the prepared pans, drizzling any extra marinade over the carrots.
4. Cover tightly with foil and bake for 40 minutes or until the carrots are lightly browned and tender.
5. Meanwhile, combine the remaining 2 tablespoons olive oil, orange and lemon juices in a small bowl. Season with salt and pepper to taste.
6. When carrots are done, drizzle with orange-lemon vinaigrette, avocado, pea shoots and pumpkin seeds.

Comments

Please login to post a comment:

Recipe Tip:
If you cannot find pumpkin seeds, swap them out for sunflower seeds.

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax