Roasted Carrots with Caraway and Coriander Recipe

Step 1Preheat the oven to 350 degrees F. In a small skillet, toast the ground caraway and coriander over low heat, stirring, until fragrant, about 2 minutes. Remove from the heat and stir in the honey.

Step 2In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the toasted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile, and half of the honey mixture. Season with salt and refrigerate.

Step 3Spread the carrots on a large baking sheet and season with salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.

Step 4Pour the buttermilk dressing onto a platter in a thin layer. Arrange the carrots on the dressing and top with the sprouted beans, sunflower seeds, and cilantro. Serve with lime wedges.

Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

Roasted Carrots with Caraway and Coriander

Ingredients

Directions

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