Roasted Coriander Carrots Recipes

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ROASTED CARROTS WITH CUMIN AND CORIANDER



Roasted Carrots with Cumin and Coriander image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

18 thin carrots, ends trimmed (do not peel)
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1 tablespoon coriander seeds, lightly crushed
1 1/2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar

Steps:

  • Preheat the oven to 375˚. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet.
  • Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately.

SEARED HALIBUT WITH CORIANDER & CARROTS



Seared Halibut with Coriander & Carrots image

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

Provided by Sarah Copeland

Categories     Dairy     Fish     Yogurt     Dinner     Seafood     Halibut     Spice     Root Vegetable     Carrot     Seed     Coriander     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 22

Halibut
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp ground turmeric
Pinch of cayenne pepper
Two 6-oz/170-g Alaskan or Pacific halibut fillets
1 Sea salt
1 Freshly ground black pepper
2 tbsp extra-virgin olive oil
Carrots
2 small bunches orange, red, or yellow baby carrots, trimmed and peeled
2 tbsp extra-virgin olive oil
1 Sea salt
1 shallot, thinly sliced
Yogurt Sauce
3/4 tsp mustard seeds
3/4 cup/180 ml whole-milk yogurt
1 tsp extra-virgin olive oil
1/2 tsp grated fresh ginger
1 Sea salt
1 Freshly ground black pepper
2 tbsp coarsely chopped fresh parsley

Steps:

  • Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
  • Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
  • Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
  • Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
  • When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
  • Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
  • Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.

CUMIN-ROASTED CARROTS



Cumin-Roasted Carrots image

Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 pounds carrots, peeled and cut into 4x1/2-inch sticks
3 tablespoons coconut oil or butter, melted
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

CORIANDER ROASTED CARROTS



Coriander Roasted Carrots image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Nutrition Facts : Calories 131 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams

ROASTED CORIANDER CARROTS



Roasted Coriander Carrots image

The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

Provided by tigerduck

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs thickish carrots
2 tablespoons coriander seeds (heaped tablespoons)
1 teaspoon black peppercorns (heaped teaspoon)
4 -5 tablespoons olive oil
4 garlic cloves
salt
4 -5 tablespoons chopped fresh parsley

Steps:

  • Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
  • Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
  • Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
  • Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
  • Mix in the chopped parsley and serve.

Nutrition Facts : Calories 227.5, Fat 14.6, SaturatedFat 2, Sodium 160.6, Carbohydrate 24.8, Fiber 7.8, Sugar 10.8, Protein 2.8

CARROTS IN CORIANDER GLAZE



Carrots in Coriander Glaze image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 20m

Yield Four servings

Number Of Ingredients 6

6 medium carrots, peeled and cut into 1/8-inch rounds
1 tablespoon unsalted butter
1 tablespoon light brown sugar
1 teaspoon cracked coriander seeds
1/2 teaspoon kosher salt
Freshly ground pepper to taste

Steps:

  • Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
  • Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 228 milligrams, Sugar 7 grams, TransFat 0 grams

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