Roasted Carrots with Lemon and Thyme
- 1 bunch carrots, halved lengthwise
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 lemon, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 5-7 sprigs fresh thyme
- Preheat the oven to 425° F (220° C).
- Heat a skillet over medium-high. Toast the coriander and cumin seeds in the skillet, shaking frequently, until fragrant, about 1 minute. Transfer seeds to a plate to cool completely before grinding either in a spice grinder or a mortar and pestle.
- Wash carrots and slice in half length ways. If carrots are very large then quarter them to create equally sized pieces. Slice lemon into ¼ inch rounds, discarding the ends.
- Arrange carrots on a baking sheet and drizzle with oil and season with salt, pepper, and ground spices. Turn carrots to coat. Place lemon rounds and fresh thyme atop the carrots.
- Bake in preheated oven until carrots are tender and begin to blacken, about 30 minutes, rotating sheet after about 15 minutes.
To cut down on prep time, toast and grind the coriander and cumin seeds in advance. In fact, you will love having these seeds on hand for other recipes as well! For perfect caramelization, place the carrots cut-side down in the baking pan. You will love the beautiful color that forms on the surface.
What others are saying
Nick Myott says:
I took the above recommendation for coconut oil and think it paired really well with the cumin and coriander. I also used the colorful carrots from Trader Joe's for a company Fall potluck, it was a huge hit!!
Queen Foodie says:
Tasty little side dish. I love to use coconut oil instead of olive oil because it helps bring out the natural sweetness in the carrots.
Steve Failows says:
The toasted coriander and cumin was an awesome compliment to the roasted carrots, I never really cooked with coriander before but I'll definitely be trying it out in more dishes in the future.