Coriander-Roasted Carrots

Name: Coriander-Roasted Carrots
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lb. carrots, halved crosswise and lengthwise if large; 2 tsp. coriander seeds; 1 tbsp. olive oil; Kosher salt and black pepper; 4 oz. feta, crumbled; 1/4 c. whole milk yogurt; 2 tbsp. milk; 1/4 small red onion, chopped; 2 tbsp. fresh mint; 2 tbsp. white wine vinegar; 2 tbsp. olive oil

Add some color to your dinner table with this rainbow-hued recipe.

By Kate Merker, Taylor MurrayPublished: Aug 5, 2019

1 Rating

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Brian Woodcock

Yields:

6 serving(s)

Total Time:

25 mins

This delicious carrot recipe is impressive enough for your summer dinner party.

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Ingredients

1 1/2 lb. carrots, halved crosswise and lengthwise if large
2 tsp. coriander seeds
1 Tbsp. olive oil
Kosher salt and black pepper
4 oz. feta, crumbled
1/4 cup whole milk yogurt
2 Tbsp. milk
1/4 small red onion, chopped
2 Tbsp. fresh mint
2 Tbsp. white wine vinegar
2 Tbsp. olive oil

Directions

1. Step 1Preheat oven to 450°F. Toss together carrots, coriander seeds, olive oil, and kosher salt and black pepper on a rimmed baking sheet. Roast, tossing once, until golden brown and tender, 18 to 22 minutes.
2. Step 2Puree feta, whole milk yogurt, milk, and kosher salt and black pepper in a blender. Stir together red onion, mint, white wine vinegar, and olive oil in a bowl. Spread feta mixture on a platter. Top with carrots then vinaigrette.

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