Ingredients with Measurements:
- 1 pound of carrots, peeled and cut into 1-inch pieces
- 1 tablespoon of olive oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, mix together the olive oil, ground coriander, ground cumin, salt, and black pepper.
4. Place the carrots on the prepared baking sheet and drizzle the spice mixture over them. Toss to coat evenly.
5. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
6. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 1g
Substitutions for ingredients:
- Carrots can be substituted with parsnips or sweet potatoes.
- Olive oil can be substituted with coconut oil or avocado oil.
- Ground coriander can be substituted with ground cinnamon or ground ginger.
- Ground cumin can be substituted with ground turmeric or ground paprika.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with chopped fresh cilantro before serving.
- Add a squeeze of fresh lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Cut the carrots into evenly sized pieces to ensure even cooking.
- Use a vegetable peeler to peel the carrots quickly and easily.
- For extra flavor, roast the carrots with garlic cloves or sliced onions.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of fresh herbs.
- Arrange on a bed of greens for a colorful salad.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Toasted nuts, such as almonds or pecans
Pairings:
- Grilled chicken or fish
- Roasted pork tenderloin
- Quinoa or brown rice
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed broccoli
- Grilled zucchini
Troubleshooting advice:
- If the carrots are not tender after 25 minutes, continue roasting for an additional 5-10 minutes.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw vegetables.
- Store leftovers promptly in the refrigerator.
Food history:
- Carrots are believed to have originated in Afghanistan and were first cultivated for their medicinal properties.
Flavor profiles:
- The coriander and cumin add warm, earthy flavors to the sweet, caramelized carrots.
Serving suggestions:
- Serve as a side dish with your favorite protein or as a colorful addition to a salad.
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