Coriander Roasted Carrots with Parsley and Pistachios
Indulge in the vibrant flavors of Coriander Roasted Carrots with Parsley and Pistachios. This delightful dish combines sweet, earthy carrots with zesty coriander, creating a mouthwatering experience that will leave you craving more. The crunchy pistachios add a fun twist, making these roasted carrots the perfect addition to any meal or a stand-alone snack. Quick to prepare and visually stunning, this recipe is sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 lb carrots, peeled and sliced into ½ inch pieces
- 1 tbsp coriander seeds, toasted
- ½ cup unsalted pistachios, chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, toast coriander seeds for about 2-3 minutes until fragrant.
- In a large bowl, combine sliced carrots with olive oil, toasted coriander seeds, salt, and pepper. Toss until well-coated.
- Spread carrots evenly on a baking sheet and roast for 25-30 minutes until caramelized and fork-tender, stirring halfway through.
- Toss with chopped parsley and pistachios before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 6g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added brightness, squeeze fresh lemon juice over the roasted carrots just before serving. - Feel free to substitute coriander with cumin or rosemary for varied flavors. - Store leftovers in an airtight container for up to four days; reheat at 350°F for optimal crispiness.