Name: Coriander Roasted Carrots with Parsley and Pistachios Recipe
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: 1 1/2 lbs large carrots (orange or rainbow), peeled; 2 tablespoons olive oil, divided; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; Salt, to taste; Freshly ground black pepper, to taste; 1/4 cup fresh parsley, finely chopped; 1 tablespoon capers, drained; 2 cloves garlic, grated (using microplane or fine grater); 1/4 cup shelled pistachios; 2 tablespoons sesame seeds

Introduction

These Coriander Roasted Carrots with Parsley and Pistachios offer a beautifully balanced blend of sweet, savory, and nutty flavors. Perfect as a side dish for any meal, they are simple to prepare while impressive enough to serve for special occasions. Plus, this recipe is vegan and gluten-free, making it accessible for many diets.

The dish shows a white speckled bowl full of roasted baby carrots with a shiny, slightly charred orange skin. The carrots are layered with green chopped herbs scattered all over them, plus crushed pale green pistachios and light brown sesame seeds for texture. A silver spoon sits inside the bowl on the left side. Near the bowl in the background, there is a small white bowl with more pistachios and sesame seeds. The whole scene is set on a white marbled surface with a folded striped cloth on the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs large carrots (orange or rainbow), peeled

2 tablespoons olive oil, divided

1 teaspoon ground coriander

1/2 teaspoon ground cumin

Salt and pepper, to taste

1/4 cup chopped fresh parsley

1 tablespoon capers, drained and chopped

2 garlic cloves, grated or finely minced

1/4 cup shelled pistachios

1 tablespoon sesame seeds

Instructions

Step 1: In a large bowl, combine 1 tablespoon olive oil, ground coriander, ground cumin, salt, and pepper. Add peeled carrots and toss until fully coated. Spread the carrots on a large baking sheet in a single layer without overlapping.

Step 2: Roast the carrots in a preheated oven at 400°F (200°C) for 33 to 38 minutes, tossing once halfway through, until they are tender and caramelized.

Step 3: While the carrots roast, toast the pistachios and sesame seeds in a dry skillet over medium heat. Stir frequently until aromatic, about 3 to 5 minutes. Remove from heat and season with a pinch of salt.

Step 4: In the same large bowl used earlier, combine the remaining 1 tablespoon olive oil, chopped parsley, capers, and grated garlic. Stir well to create the garlic-herb sauce.

Step 5: Toss the roasted carrots with the garlic-herb sauce until evenly coated.

Step 6: Arrange the carrots on a serving platter and sprinkle the toasted pistachio and sesame seed mixture on top. Serve warm.

Tips & Variations

Peel carrots before roasting to avoid tough, bitter skins and ensure a tender, smooth texture.

If you’re not vegan, finely chopped anchovies can replace capers for a richer, umami flavor.

For a nut-free option, substitute toasted pumpkin seeds for pistachios.

This method also works well with peeled, cubed sweet potatoes, butternut squash, parsnips, kohlrabi, or celery root.

FAQs

Can I use unpeeled carrots for this recipe?

It’s best to peel the carrots before roasting as the skins can become tough and bitter when cooked, affecting the overall taste and texture.

Can I prepare the garlic-herb sauce ahead of time?

Yes, you can mix the garlic-herb sauce a few hours in advance and store it in the refrigerator. Bring it back to room temperature before tossing with the roasted carrots for the best flavor.