Coriander & Tangerine Roast CarrotsPosted: October 11, 2012
It’s a crazy day, workout, haircut, Food Bank meeting in Raleigh, back to Durham with my friend Hayward making the drive with me, pick up at school, back to Raleigh for another Food Bank meeting and then a reception for my group of Non-profit Harvard attendees. That does not leave much time to write so I’m giving you this easy recipe I made two nights ago, perfect for the cold weather.
2 Pounds of Carrots – peeled, and cut into strips
1/3 cup of tangerine juice
1 t. ground coriander – toasted
Handful of cilantro
Preheat oven to 400º. Spray baking dish with Pam and place carrots in, no more than 2 carrot layer high. Mix the juice and the ground coriander together and pour over the carrots. Sprinkle with salt and pepper. Roast in oven for 30 minutes or until starting to get soft.
Chop cilantro and sprinkle on top. Good served cold or hot.