I don’t make tons of vegetables, aside from the bag of frozen veggies that I eat every day. I understand the nutritional value of eating them, so I eat them daily, but I don’t enjoy them at all, so I only rarely put any time into them.
These, though, are really good, and while I’d never make them just for myself, they’re a good side dish if you’re having company.
By the way, the coriander seeds impart a slightly citrus flavor, so don’t skimp on them.
What you’ll need
- 2 garlic cloves, grated or minced
- 0.25 cups maple syrup
- 0.25 cups olive or neutral oil
- 2T sambal oelek
- 1T coriander seeds, smashed
- 1.5 lbs carrots, scrubbed, with the ends cut off
What do to
Begin heating your oven to 450 degrees F.
In a small bowl, whisk the garlic, maple syrup, oil and coriander seeds. Add salt and pepper, to taste. Add the mixture to a large, sealable freezer bag.
Line a sheet pan with foil, shiny-side up. Add the carrots to the freezer bag, seal it, and toss the carrots in the bag so they’re covered in oil. Turn the carrots onto the lined sheet pan.
When the oven is 450 degrees, roast the carrots for 35 or so minutes. You can turn them once or twice when cooking, if you want, but I didn’t, and they turned out just fine.
Let them cool a bit before serving warm.