Simple and Delighful: Cilantro Roasted Carrots

December 17, 2012

Cilantro roasted carrots are a simple side dish.  Slices of carrot are combined  with cilantro and cumin and roasted in the oven until golden brown.  This would be a lovely accompaniment to a standing rib roast or leg of lamb.  Feel free to experiment with other spices including ground coriander or ground ginger and herbs.

Cilantro Roasted Carrots


2 tablespoons good olive oil
1 teaspoon kosher salt
1/2 teaspoon cumin
2 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees F.
If the carrots are really thick, cut them in half lengthwise; if not, leave as is. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Place carrots on a sheet pan in 1 layer and toss them with the olive oil, cumin, salt, and pepper. Roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced cilantro, season to taste, and serve.

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