Roasted Carrots

These roasted carrots are a quick and easy to make with big flavors. The perfect vegetable side for any meal and a great way to spice up your holiday table.

Course Side Dish

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 327

Author Timothy Pakron

Ingredients

2 lbs carrots peeled and cut into large chunks
1 ½ tablespoons ground coriander
½ tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon nutritional yeast
½ teaspoon freshly cracked black pepper
¼ teaspoon Szechuan peppercorns optional
2 tablespoons tamari or soy sauce plus more to taste
2 tablespoon rice vinegar
4 tablespoons olive oil
1 teaspoon salt plus more to taste
1 cup spring water or filtered

Garnish

½ cup raw pumpkin seeds
Salt and pepper to taste
1 tablespoon olive oil or vegetable oil
1 bunch cilantro rinsed, drained, and roughly chopped (about 2 cups)
1 large juicy lime or 2 small - at least 2 heaping tablespoons of juice
Flaky salt optional

Instructions

Preheat oven to 375 degrees F.
Add carrots to a large cast iron skillet or baking dish. Add the remaining ingredients (except the garnishes). Toss and mix well, until thoroughly coated. Bake for 30 minutes. Give them a taste and adjust the salt to your liking. Toss and continue to bake for an additional 15 minutes, until fork tender and succulent.
While the carrots finish baking, toast the pumpkin seeds in a pan with oil, salt and pepper over medium-high heat. Mix often and cook until golden brown. Set aside to cool.
Once the carrots are done, plate them with the cilantro and toasted pumpkin seeds (and some flaky salt if you got it!). Squeeze over lime juice and serve. This dish is also delicious served cold after it marinates in the fridge.

Notes

If you do not like coriander/cilantro, you can swap out the ground coriander for 1.5 tablespoons of dried rosemary, oregano, or thyme. Instead of using fresh cilantro, try using freshly chopped parsley, dill, or mint.

Nutrition