Author Notes
An abundance of farmers market carrots led to this addictive side. —nykavi
Ingredients
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1 pound
Carrots ( orange, white, purple)
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3 tablespoons
Olive oil
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2 teaspoons
Fennel seeds
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2 teaspoons
Coriander seeds
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1/2 teaspoon
Kosher Salt
Directions
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Trim, wash and dry carrots. Cut carrots lengthwise in half. Keep small ones whole.
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Pulse fennel and coriander seeds in a coffee grinder about 8-10 times. Seeds should retain some bite, not turn to powder.
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Line a sheet pan with nonstick foil or spritz a foil-lined sheet pan with nonstick spray.
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Heat oven to 400F.
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Whisk olive oil, fennel & coriander seeds and kosher salt in a bowl.
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Drop carrots into bowl and stir to coat with spice mix.
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Place carrots cut side down on baking sheet and roast for 15 minutes till undersides are caramelized to a deep brown color.
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Flip carrots over and roast for another 5-7 minutes before serving.
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These roasted carrots could be the most addictive sides to any entree.
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