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5 from 3 votes

Honey Roasted Coriander Carrots

These honey roasted carrots with toasted coriander and cumin seeds are the perfect side dish to any meal! 
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
4 servings

Ingredients

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Instructions

  • Preheat oven to 375 degrees F
  • Once carrots have been scrubbed/cleaned, place on a lined baking sheet side by side.
  • In a small skillet over medium heat, add in the coriander and cumin seeds. Toast for 1 minute, remove from heat, and add to a mortar and pestle or spice grinder. Lightly grind the seeds.
  • In a small bowl, whisk together the olive oil and honey until smooth. Drizzle the honey oil over the carrots, then sprinkle the crushed cumin and coriander seeds, and kosher salt/freshly ground black pepper. Use your hands to toss the carrots until they are fully coated.
  • Bake for 25 minutes or until the carrots are fork tender at the top near the stem [note: size will dictate cooking time]. Remove from oven and serve immediately.

Notes

  • Since we are leaving the skin on, thoroughly wash the carrots.
  • Use a silicone mat or line the baking sheet, so the honey doesn't burn onto the baking sheet while roasting.

Nutrition Information

Calories: 142kcal (7%), Carbohydrates: 27g (9%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 273mg (12%), Potassium: 611mg (17%), Fiber: 6g (25%), Sugar: 17g (19%), Vitamin A: 30579IU (612%), Vitamin C: 11mg (13%), Calcium: 72mg (7%), Iron: 1mg (6%)
© Author: Stephanie