Coriander honey carrots

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1.6 kg orange and purple carrots
  • 1 collar Coriander
  • 2 TABLESPOONS Sunflower oil
  • 2-3 TABLESPOONS Sesame Oil
  • 4 TABLESPOONS Lime juice
  • 2 TABLESPOONS liquid honey
  • 1/2 TEASPOON Cumin seed
  • 7-10 Tbsp salt, pepper
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line baking tray with baking paper.

  2. 2

    Peel and wash the carrots if necessary. Cut the large ones in half lengthwise and spread them all on the tray. Wash the coriander and shake dry, chop the leaves and stalks coarsely. Puree briefly with both oils, lime juice, honey and cumin. Season with salt and pepper.

  3. 3

    Drizzle half over the carrots and bake in a hot oven for about 30 minutes. Drizzle the rest of the dressing over the carrots.

  4. 4

    The oven vegetables taste great as a main course, e.g. with mashed potatoes or bread and dips like sour cream or hummus. As a side dish, prepare only half the amount and serve with poultry, steaks, chops or fish fillets.

Nutrition Facts

KCAL
240 kcal
CARBS
31 g
FATS
11 g
PROTEINS
3 g