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.
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.