Recipe by Geoffrey Zakarian
|Active Time||Total Time||Servings|
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
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.