Roasted Carrots with Coriander Seeds and Garlic

photo credit: A Life (Time) of Cooking

from Yotam Ottolenghi and Ramael Scully's, Nopi: The Cookbook
submitted by Mary Reid 

serves 4 

 

2 ¼ pounds carrots, peeled and sliced into ½ by 3-inch batons 

1 tablespoon runny honey 

1 ½ tablespoons olive oil 

1 ½ teaspoons coriander seeds, gently crushed 

3 cloves, crushed 

5 thyme springs 

Course sea salt and black pepper 

 

Preheat the oven to 425 degrees F. 

 

Place the carrots in a large bowl with the honey, oil, coriander seeds, garlic, 1 ½ teaspoons salt, and plenty of pepper. Mix well, the transfer to two large parchment-lined baking sheets; you don’t want the carrots to be overcrowded.   

 

Roast for 30 minutes, mixing in the thyme just 3 minutes before the end of cooking, until the carrots are cooked through and caramelized but still retain their bright color.