Carrots baked with coriander
4 servings
70 minutes
Carrots baked with coriander is a dish that combines the sweetness of carrots with the warm, citrus aroma of coriander. This recipe is inspired by Yugoslav cuisine, where simple ingredients transform into rich, deep flavors. Baking the carrots gives them a tender texture and caramelized taste, complemented by the spiciness of black pepper and garlic. Olive oil enriches the dish while sea salt enhances its natural sweetness. It’s a perfect accompaniment to meat dishes, pairs well with fish, and can serve as a standalone vegetarian snack. This side dish is not only delicious but also healthy – rich in vitamins and antioxidants, it supports health and energizes the body.
1
Clean and cut the carrot into pieces.
- Carrot: 450 g
2
In a pan, roast coriander seeds and peppercorns for 1-2 minutes. Transfer them to a mortar and grind.
- Coriander seeds: 2 teaspoons
- Black peppercorns: 0.5 teaspoon
3
Place the mixture of coriander and pepper in the dish with carrots.
- Coriander seeds: 2 teaspoons
- Black peppercorns: 0.5 teaspoon
4
Mash garlic with salt into a puree, add olive oil, and mix with carrots and spices.
- Garlic: 2 cloves
- Sea salt: 0.5 teaspoon
- Olive oil: 2 teaspoons
5
Place the vegetables on a baking sheet and bake for 30-40 minutes until the carrots are soft.
- Carrot: 450 g
