Maple Coriander Carrots

Carrots are the work horse of the vegetable kingdom! They get used all the time but are rarely the star of the show. Well, until Liane Chalmers serves them, of course! I had people coming for dinner one night with no clue what to make and Liane sent me this recipe. All I can say is there were none left.

I like to use the multi-coloured "fancy" carrots or the whole carrots that still have the tops on them. I've also used to whole, peeled Costco carrots that have a tiny stub of top left.

INGREDIENTS

  • 1 1/2 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp ground coriander
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 8 carrots
  • chopped pistachio and/or chopped cilantro (optional)

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Clean and slice the carrots in half, lengthwise (you can leave them whole - especially if they are on the skinny side).
  4. Combine the remaining ingredients.
  5. Toss carrots in oil/syrup mixture.
  6. Spread on the baking sheet and roast for 35 - 40 minutes until nicely caramelized.
  7. Serve topped with chopped pistachios or chopped cilantro (or both).

TIPS & HINTS