Coriander Roasted Carrots Recipe

Preparation and Cooking

1. 1

   Roasting the Carrots

   Preheat the oven to 200°C (400°F). Peel and cut the carrots into even-sized pieces. In a large bowl, toss the carrots with olive oil, ground coriander, salt, and black pepper until evenly coated. Spread the carrots on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through.

2. 2

   Preparing the Caramelized Leek Yogurt

   While the carrots are roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and cook for about 10 minutes, stirring occasionally, until they are soft and caramelized. In a bowl, mix the caramelized leeks with Greek yogurt and lemon juice. Set aside.

3. 3

   Making the Cilantro Pesto

   In a food processor, combine fresh cilantro, minced garlic, pine nuts, and grated Parmesan cheese. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Adjust seasoning with salt and pepper to taste.

4. 4

   Serving

   Once the carrots are done roasting, arrange them on a serving platter. Spoon the caramelized leek yogurt over the carrots and drizzle with cilantro pesto. Garnish with additional pine nuts if desired.