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The most incredible roasted carrots recipe! Spiced with coriander and cumin, tossed in a garlic-herb sauce, and finished with toasted pistachios and sesame seeds. Simple enough for weeknights, yet impressive enough for entertaining, these Coriander Roasted Carrots are an absolute show-stopper.
Table of Contents
Why You’ll Love these Coriander Roasted Carrots
Never did I imagine being so in LOVE with a roasted carrots recipe.
This one boasts the most beautifully balanced flavors, with the deeply savory garlic-herb mixture tempering the sweetness of the carrots. It’s truly the only way I wish to enjoy carrots moving forward.
This side dish pairs perfectly with just about any protein–chicken, steak, a hearty white fish, or tofu.
And while its simple enough for weeknight cooking, it’s impressive enough for serving a crowd or entertaining around the holidays.
This recipe is also vegan and gluten free, which makes it well-suited for those with allergies or intolerances. Basically, what’s NOT to love about this gloriously flavored carrot dish?
The Ingredients
- Carrots: You need 1 1/2 lbs of large carrots, which can be all orange or rainbow carrots. Just look for some that are decently thick so they hold their texture during roasting.
- Spices: You need ground coriander and cumin for this recipe, which are sold in the spice aisle of most every well-stocked grocery store. The flavor of coriander is subtly sweet and earthy with a floral aroma that pairs beautifully with carrots.
- Parsley: Chopped parsley has a citrus-y brightness that helps give the roasted carrots a fresh lift.
- Capers: For a salty, umami-rich punch, capers add meatiness and a briny backbone to the dish. You can also use finely chopped anchovies here if you’re not concerned with making the dish plant-based.
- Garlic: I like to grate my garlic on a microplane so its small enough to really infuse the sauce. You can also use a cheese grater here.
- Pistachios: You truly can’t beat the sweet, nutty flavor of pistachios–especially when toasted! Alternatively, you can use pumpkin seeds.
- Sesame Seeds: Toasted sesame seeds pair up with the pistachios for a rich, nutty finish.
Step-by-Step Instructions
Recipe Tip
Peel carrots before roasting! For the best flavor and texture, it’s best to peel carrots before roasting. The skins on unpeeled carrots often become wrinkled, tough, and gritty after roasting. They can also make the carrots taste more bitter.
Step 1: Season Carrots. In a large bowl, combine oil, coriander, cumin, salt, and pepper; mix to combine. Add carrots and toss until fully-coated. Spread carrots on a large baking sheet, avoiding any overlap.
Step 2: Roast Carrots for 33 to 38 minutes, tossing once halfway through, until tender and caramelized.
Step 3: Toast Nuts and Seeds. While carrots roast, add pistachios and sesame seeds to a dry skillet over medium heat. Lightly toast, tossing often, until aromatic, about 3 to 5 minutes. Transfer to a bowl and season with a pinch of salt.
Step 4: Prepare Garlic-Herb Sauce. In the same bowl you used to toss the carrots, combine remaining olive oil, parsley, capers, and garlic; toss to combine.
Step 5: Toss Carrots with Garlic-Herb Sauce,
Step 6: Assemble. Spread roasted carrots on a serving platter, and scatter pistachio-sesame mixture overtop.
Serving Suggestions:
These roasted carrots are a standout side dish. You can pair them with just about any entree or protein. Here are a few suggestions to get you started:
- Shrimp: Try my Crispy Shrimp Cakes.
- Tofu: The flavors of this Balsamic Tofu will complement the carrots beautifully.
- White Fish: A hearty white fish will work best. I highly suggest my Mediterranean Baked Cod.
- Meatloaf: Either these Vegetarian BBQ Meatloaf Minis or my famous Best Ever Vegan Meatloaf.
- Chicken: Especially these Curried Chicken Thighs.
- Beef: Fabulous alongside my Skillet Ricotta Meatballs.
- Pork Chops or Lamb
Recipe Variations:
This recipe actually works with many other vegetables. If you’re looking to switch it up from carrots, you can also use:
- Peeled, cubed sweet potato or butternut squash
- Parsnips (prepare the same way as you would carrots)
- Kohlrabi or celery root
More Roasted Carrot Recipes
Harissa Roasted Carrots with Tahini Sauce
Harissa-Honey Roasted Carrots
Roasted Carrots with Curried Yogurt (5 Ingredients)
Balsamic-Roasted Carrots with Farro and Artichoke Gremolata
If you give this roasted carrots recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Coriander-Roasted Carrots with Parsley and Pistachios
Equipment
- Large baking sheet
- Mixing bowls
Ingredients
- 1 1/2 lbs. large carrots, peeled and trimmed
- 5 Tbsp. extra-virgin olive oil, divided
- 1 1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. finely chopped capers
- 1 garlic clove, grated on a microplane
- 3 Tbsp. chopped pistachios
- 2 tsp. sesame seeds
Optional for serving
- Tahini-Yogurt Spread: 3/4 cup plain Greek yogurt mixed with 1 1/2 Tbsp tahini and 1 to 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 400ºF. Cut carrots on a diagonal into 2" pieces.In a large mixing bowl, combine 2 Tbsp. olive oil, coriander, cumin, salt, and black pepper; mix to combine. Add carrots and toss until fully-coated. Spread carrots on a large rimmed baking sheet, avoiding any overlap. Roast carrots for 33 to 38 minutes, tossing once halfway through, until lightly charred and deeply caramelized.
- To the same mixing bowl (no need to wipe it clean), add remaining 3 Tbsp. olive oil, parsley, capers, and garlic; mix well.
- Add pistachios and sesame seeds to a dry skillet over medium heat. Lightly toast nuts and seeds, tossing often, until aromatic, about 3 to 5 minutes. Transfer to a bowl and season with a pinch of salt.
- Use a spatula to transfer roasted carrots from the baking sheet to the bowl with parsley mixture; toss to combine.
- If serving over the Tahini-Yogurt spread, mix ingredients and spread on a serving platter or plate. Top with roasted carrots, and scatter pistachio-sesame mixture overtop.
Notes
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Such a great recipe for the holidays or even as a side to any meal. I’m a big fan of the crunch from the pistachios!
I didn’t believe that they would be as good as the reviews suggested, but they really are. So glad to have a carrot recipe that I like; it’ll easily replace some old standby dishes for the holidays.