Coriander Roasted Carrots with Parsley and Pistachios Recipe
These Coriander Roasted Carrots with Parsley and Pistachios offer a beautifully balanced flavor with the sweetness of roasted carrots enhanced by a savory garlic-herb sauce, nutty pistachios, and toasted sesame seeds. Perfectly tender and caramelized, this vegan and gluten-free side dish pairs wonderfully with a variety of proteins, making it an ideal choice for weeknight dinners or holiday entertaining.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Carrots
- 1 1/2 lbs large carrots (orange or rainbow), peeled
Spices & Seasonings
- 2 tablespoons olive oil, divided
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
Herb Mixture
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon capers, drained
- 2 cloves garlic, grated (using microplane or fine grater)
Nuts & Seeds
- 1/4 cup shelled pistachios
- 2 tablespoons sesame seeds
Instructions
- Season Carrots: In a large bowl, whisk together 1 tablespoon olive oil, ground coriander, ground cumin, salt, and pepper. Add the peeled carrots and toss thoroughly to coat each piece with the spice mixture. Spread the carrots evenly on a large baking sheet, making sure not to overlap for even roasting.
- Roast Carrots: Place the baking sheet in a preheated oven at 400°F (204°C) and roast for 33 to 38 minutes. Halfway through, toss the carrots to promote even caramelization. Roast until the carrots are tender and have a caramelized golden brown exterior.
- Toast Nuts and Seeds: While the carrots are roasting, heat a dry skillet over medium heat. Add pistachios and sesame seeds, and toast them for 3 to 5 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and season with a pinch of salt. Transfer to a small bowl and set aside.
- Prepare Garlic-Herb Sauce: Using the same large bowl from the seasoning step, combine the remaining 1 tablespoon of olive oil with chopped parsley, capers, and grated garlic. Mix well to create the garlic-herb sauce.
- Toss Carrots with Sauce: Once the carrots are roasted and slightly cooled, add them to the bowl with the garlic-herb sauce. Toss gently until the carrots are evenly coated with the sauce.
- Assemble and Serve: Spread the sauced carrots on a serving platter and generously scatter the toasted pistachio and sesame seed mixture over the top. Serve warm as a flavorful side dish.
Notes
- Peel carrots before roasting to avoid bitter taste and tough, gritty texture from the skins.
- For a non-vegan option, finely chopped anchovies can replace capers for a richer umami flavor.
- Pistachios can be substituted with pumpkin seeds if preferred.
- This recipe works well with peeled and cubed sweet potatoes, butternut squash, parsnips, kohlrabi, or celery root as alternatives to carrots.
- Perfect accompaniment for proteins such as chicken, beef, fish, tofu, pork chops, or lamb.
Keywords: roasted carrots, coriander carrots, vegan side dish, gluten free side, parsley pistachios, garlic herb sauce