Create the Life You Love
Coriander Roasted Carrots with Parsley & Pistachios
Prep Time
15 minutes
Cooking Time
35 minutes
Yields
4-6 servings
Ingredients
- 1 1/2 lbs. large carrots, peeled and trimmed
- 5 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. ground coriander
- 3/4 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. finely chopped capers
- 1 garlic clove, grated on a microplane
- 3 Tbsp. chopped pistachios
- 2 tsp. sesame seeds
Directions
- Preheat oven to 400ºF. Cut carrots on a diagonal into 2" pieces.
- In a large mixing bowl, combine 2 Tbsp. olive oil, coriander, cumin, salt, and black pepper; mix to combine. Add carrots and toss until fully coated. Spread carrots on a large rimmed baking sheet, avoiding any overlap. Roast carrots for 33 to 38 minutes, tossing once halfway through, until lightly charred and deeply caramelized.
- To the same mixing bowl (no need to wipe it clean), add the remaining 3 Tbsp. olive oil, parsley, capers, and garlic; mix well.
- Add pistachios and sesame seeds to a dry skillet over medium heat. Lightly toast nuts and seeds, tossing often, until aromatic, about 3 to 5 minutes. Transfer to a bowl and season with a pinch of salt.
- Use a spatula to transfer roasted carrots from the baking sheet to the bowl with parsley mixture; toss to combine.
- Spread roasted carrots on a serving platter, and scatter pistachio-sesame mixture overtop.
Notes
Notes
*Note: You can also make this recipe with peeled and cubed sweet potato, parsnips, kohlrabi, or celery root. *Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave or a skillet over medium heat until warm.
Nutrition
Serving: 0.5cup | Calories: 170kcal | Carbohydrates: 10.5g | Protein: 2g | Fat: 13g | Sodium: 280mg | Fiber: 3.5g | Sugar: 7g
Credit
Dishing Out Health