Roasted Heirloom Carrots with Coriander

Roasted carrots are pretty delicious on their own, but Geoffrey Zakarian adds a bit of cumin, coriander, and a cilantro garnish to take it to the next level. If you can't find multicolored heirloom carrots, orange ones will work just fine.
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Roasted Heirloom Carrots with Coriander

Recipe by Geoffrey Zakarian

Active TimeTotal TimeServings

20 minutes

50 minutes



  • 1 tbsp. coriander seeds

  • 1 tsp. cumin seeds

  • 4 lb. small multicolored carrots (preferably petite heirloom), halved lengthwise

  • 1/4 cup olive oil

  • 10 sprigs fresh thyme

  • Kosher salt

  • EVOO, for drizzling

  • 1 cup fresh cilantro leaves


1. Position racks in the top and bottom thirds of the oven; preheat to 425°. In a dry small skillet, toast the coriander and cumin seeds over medium heat, stirring often, until fragrant, about 2 minutes. Let cool. Finely grind in a spice mill.

2. In a large bowl, toss the carrots, olive oil, thyme, and the ground spices; season with kosher salt and pepper. Divide between 2 rimmed baking sheets, spreading out in an even layer. Roast, turning the carrots occasionally and reversing the sheets halfway through, until tender, 30 to 35 minutes. Transfer to a platter. Drizzle with EVOO. Top with the cilantro.