Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette
Carrots are rich in beta-carotene, which is converted into vitamin A in the body and is essential for good vision.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Cumin Spiced Honey Carrots With Lemon Coriander Vinaigrette
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Peel and trim the carrots, then cut them into diagonal slices.
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In a bowl, mix together cumin, honey, olive oil, salt, and black pepper.
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Toss the carrot slices in the cumin-honey mixture until well coated.
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Spread the carrots on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
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Meanwhile, prepare the lemon coriander vinaigrette by squeezing the juice of one lemon into a small bowl.
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Add coriander, olive oil, salt, and black pepper to the lemon juice and whisk until well combined.
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Once the carrots are done, remove from the oven and let them rest for 5 minutes.
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Drizzle the lemon coriander vinaigrette over the roasted carrots.
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Serve hot as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 24g8%
- Sugars 16g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
