This simple and elegant, sweet and nutty side dish will add a pop of color to your Easter table. It's so versatile it pairs well with ham,
pork, chicken or beef. Can't find rainbow carrots, no worries. Regular carrots are just as delicious.
2 1/2 lbs. rainbow carrots
3 tbsp. olive oil
3 tsp. whole coriander seeds, crushed
Coarse salt and pepper
3 tbsp. pure maple syrup
1 tbsp. fresh lime juice
Zest of one lime
HOW YOU'LL MAKE IT
Place oven racks in middle and lower positions.
Preheat oven to 425°
Halve or quarter large carrots to get uniform sizes so carrots cook
evenly. In a large bowl toss carrots with olive oil and crushed
coriander. Salt and pepper to taste.
Divide in half and place on two rimmed baking sheets.
Roast for 15 minutes, stir carrots, then rotate the pans. Continue
roasting for another 10 minutes or until carrots are tender. Remove
from oven and place carrots in large bowl.
Combine maple syrup, lime juice and zest. Pour over carrots and toss
to coat. Plate and serve.
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