The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Coriander Honey Roasted Baby Carrots

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IMG_4525Don’t these babies look happy? These are real baby carrots, not the ones you find at the supermarket labeled as “baby carrots” but are actually discarded, malformed, or broken pieces of carrots whittled down to the shape of baby carrots and lacking in most of the nutrients found in whole carrots. No more of those. After finding out about this false advertising (in Eating on the Wild Side), I now try to buy only carrots with their stems intact so I know I’m getting the real deal.

These babies are seasoned with salt & pepper, olive oil & ground coriander (another tummy-settling spice and a curative for many ailments!) and roasted at 375 F (190 C) for about 40 to 45 minutes. In the last 5 minutes of roasting, I mix some honey with olive oil and another spoonful of ground coriander and drizzle over the carrots to form a nice glaze in the oven. Bonus: kids love to pick up their food with their hands and eat – my toddler loves these “bunny-rabbit carrots” so we let her go at them sans fork. Nutrition trumps table manners, right?

Author: Laura Haugen

Writer, Traveler, Foodie

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