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 weeknight cooking, yet impressive enough for entertaining, these Coriander Roasted Carrots are an absolute show-stopper.
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?
Roasted Carrots Ingredients
- Carrots: You need 1 ½ 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 1: Toss Carrots in Spices
Preheat oven to 400ºF.
In a large bowl, combine olive oil, coriander, cumin, salt, and pepper; mix to combine. Add carrots and toss until fully-coated. Spread carrots on a large rimmed baking sheet, avoiding any overlap.
Step 2: Roast Carrots
Place carrots in the oven and roast 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 nuts and seeds, 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 Mixture
In the same bowl you used to toss the carrots, combine remaining olive oil, parsley, capers, and garlic; toss to combine.
Use a spatula to transfer roasted carrots from the baking sheet to the bowl with garlic-herb mixture; toss to combine.
Step 5: Assemble Roasted Carrots
Spread roasted carrots on a serving platter, and scatter pistachio-sesame mixture overtop.
What to Serve with Roasted Carrots:
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 or Shrimp in Turmeric-Lime Sauce.
- Tofu: The flavors of this Balsamic Tofu will complement the carrots beautifully.
- White Fish: A hearty white fish will work best. Try this recipe for Pan-Seared White Fish with Harissa-Fennel and Capers.
- Meatloaf: Either these Vegetarian BBQ Meatloaf Minis or my famous Best Ever Vegan Meatloaf.
- Pork Chops
Do you 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. For easy, more efficient peeling, use a Y-shaped vegetable peeler.
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
- Celery Root
More Roasted Vegetable Recipes:
Maple-Pecan Roasted Sweet Potatoes
Roasted Carrots with Curried Yogurt
Moroccan Cauliflower with Tahini-Honey (Reader Favorite!)
Roasted Beet and Potato Salad
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
- Large baking sheet
- Mixing bowls
- 1 ½ lbs. large carrots, peeled and trimmed
- 5 Tbsp. extra-virgin olive oil, divided
- 1 ½ tsp. ground coriander
- ¾ tsp. ground cumin
- ½ tsp. kosher salt
- ¼ 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
- 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.
- Spread roasted carrots on a serving platter, and scatter pistachio-sesame mixture overtop.
I made these carrots on a whim because I needed to serve something along with the Pecan-Crusted Salmon. I expected the carrots to be second fiddle — tasty but just an accoutrement. Whew boy was I ever wrong! These carrots stole the show!! So full of flavor and textures… I could eat a big bowl of these all by themselves for breakfast, lunch, or dinner and be one happy camper.
I made these carrots tonight and they were delicious!
My husband and I loved this so much we've already repeated it! Absolutely delicious. Thanks for creating and sharing!
What to do with that leftover bad of baby carrots before they go bad? This! I didn’t have much parsley, but this was great with fresh mint and cilantro. So good.
These are just so good. I love any vegetable prepared with love and flavor. I don't even remember what our entree was when we had these
So glad you enjoyed this one!
These look wonderful. I’m not keen on capers or anchovies and wonder if a little miso would work as a substitute for that umami taste?
Miso would work beautifully! I hope you enjoy it, Anna!