This recipe is a simple side dish that is bright and colorful, and great for spring! It is inspired by a recent Martha Stewart Magazine recipe for Roasted Carrots with Parsley. I used to have an aversion to parsley, but now I enjoy it in dishes like Tabouli or as the base of a pesto. However, I still prefer many other fresh herbs and enjoy their stronger flavors, so if I see a recipe with parsley, I tend to look for other herbs to substitute. The other change I made to this recipe was to add some spice to the carrots. When roasted, they become very sweet, the feta adds a salty punch, so I wanted an earthy flavor and a bright flavor. That's where I brought in a double punch of cilantro and corriander. Because corriander is the seed of the cilantro plant, they have similar flavor profiles, but are also quite different. The corriander adds a smoky quality, and the cilantro adds a bright, fresh punch of flavor. They compliment eachother very well in this recipe and add depth of flavor to a rather simple side dish.
Corriander Roasted Carrots with Feta and Cilantro
5 lbs. medium carrots, peeled and cut on a bias
2 tbsp. EVOO
Salt and Pepper
1/2 tsp. ground corriander
1/2 cup chopped cilantro
1/2 cup crumbled feta
Preaheat oven to 450 degrees.
Toss carrots in EVOO, salt, pepper and corriander on a baking sheet.
Roast for 15 minutes, flip and toss with a spatula, roast for another 5-10 minutes, until tender and caramelized.
Remove from the oven, spoon into a bowl, top with cilantro and feta and serve.