I was always taught to peel carrots, but this recipe came about one night when I had some beautiful carrots and was just a little too tired to peel them before cooking. The cumin focuses on the pleasantly butter taste of the carrot skins as they roast, and the coriander harnesses the sweetness of the carrot flesh itself. The honey and salt complete this balancing act of flavors. Carrots are naturally sweet, but I love the floral note of honey to amplify the sweetness. Surprisingly complex and yet so easy to make, this is my favorite kind of dish! When I can, I buy the carrots with tops- they are always the sweetest. When you get a bite of carrot with the vinegar, honey, and cumin, it’s tasty!
Roasted Carrots with Cumin and Coriander
12 medium carrots (about 2 pounds), ends trimmed
1 tablespoon extra virgin olive oil
2 tablespoons honey
1/2 teaspoon freshly ground black pepper
2 teaspoons coriander seeds, lightly crushed
1 teaspoon cumin seeds
kosher salt
2 teaspoons red wine vinegar
Preheat the oven to 375 degrees.
Make the carrots: In a large bowl, toss the carrots with olive oil, honey, pepper, coriander seeds, cumin seeds, and 2 teaspoons salt. Arrange them in a single layer on a baking sheet lined with foil. Roast in the oven 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.
