Roasted Carrots with Caraway and Coriander Recipe

Name: Roasted Carrots with Caraway and Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground caraway; 1 teaspoon ground coriander; 2 tablespoons honey; 1/2 teaspoon whole caraway seeds; 1/2 cup cold buttermilk; 1/2 cup cold plain whole-milk Greek yogurt; 1/2 serrano chile, seeded and minced; 24 thin baby carrots (1 pound), tops discarded and carrots scrubbed; 2 tablespoons unsalted butter, cubed; 1/4 cup sprouted mung beans or sprouted lentils; 1/4 cup salted roasted sunflower seeds; 1/2 cup cilantro leaves; Lime wedges, for serving

Servings: persons

1 teaspoon ground caraway
1 teaspoon ground coriander
2 tablespoons honey
1/2 teaspoon whole caraway seeds
1/2 cup cold buttermilk
1/2 cup cold plain whole-milk Greek yogurt
1/2 serrano chile, seeded and minced
24 thin baby carrots (1 pound), tops discarded and carrots scrubbed
2 tablespoons unsalted butter, cubed
1/4 cup sprouted mung beans or sprouted lentils
1/4 cup salted roasted sunflower seeds
1/2 cup cilantro leaves
Lime wedges, for serving

1
Preheat the oven to 350.
2
In a small skillet, toast the ground caraway and coriander over low heat, stirring, until fragrant, about 2 minutes.
3
Remove from the heat and stir in the honey.
4
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes.
5
Transfer the toasted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture.
6
Season with salt and refrigerate.
7
Spread the carrots on a large baking sheet and season with salt.
8
Toss with the remaining honey mixture and top with the butter.
9
Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
10
Pour the buttermilk dressing onto a platter in a thin layer.
11
Arrange the carrots on the dressing and top with the sprouted beans, sunflower seeds and cilantro.
12
Serve with lime wedges.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon ground caraway, 1 teaspoon ground coriander, 2 tablespoons honey, 1/2 teaspoon whole caraway seeds, and more.

Yes, Roasted Carrots with Caraway and Coriander falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots with Caraway and Coriander

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