Skip to content
Pinch of Mint
Search recipes
  • Five ingredients or fewer

Roast carrots with coriander

Roast carrots with coriander, photographed for Pinch of Mint

By Tom · Updated

Jump to recipe
  • About 50 min
  • Takes a bit of care

This recipe is all about celebrating the simplicity of an ingredient when it is in season and its flavour is at its best. I bought these lovely carrots at a farm shop with the tops still attached, the first I'd seen like that this year so I had to buy them. At first, thinking they will be perfect to go with a roast dinner but afterwards thinking, NO.

The recipe

Roast carrots with coriander

This recipe is all about celebrating the simplicity of an ingredient when it is in season and its flavour is at its best.

  • 10 min prep
  • 40 min cooking
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Start by trimming the carrot tops from the carrots (1 carrots) leaving around 2.5cm on each one. Wash the tops in cold water and pat dry with a clean tea towel.

  2. Step 2

    Give the carrots (1 carrots) a good scrub to remove any dirt. I prefer not to peel them but if you do that's fine too. Give them a rinse and pat them dry.

  3. Step 3

    Lay your carrots (1 carrots) into a roasting tray and drizzle them with 1 tbsp of olive oil (1 tbsp), give them a generous sprinkle of sea salt and black pepper. Now its time to get your hands in and make sure every carrot has a little coating of olive oil and seasoning. Place in a preheated oven at 190°C for 30 - 40 minutes.

  4. Step 4

    Meanwhile, heat your deep fat fryer if using or a deep pan with at least 2 inches of oil to 190°C. Drop your carrot (1 carrots) tops in (in small batches) they will pop, crackle and spit a little bit so take care when doing this. As soon as they stop crackling they are done. Remove from the oil and place on some kitchen paper, give a little sprinkle of sea salt.

  5. Step 5

    To make the dressing place the créme fraîche (200 ml) into a bowl with chopped coriander, a clove of garlic (1 garlic) minced, the chopped coriander and a pinch of salt and pepper. Give everything a mix.

  6. Step 6

    Serve on a large plate by stacking up the roasted carrots (1 carrots) followed by dried cranberries (50 g), lay the crispy carrot tops over and generously pour over the coriander créme fraîche (200 ml) dressing.

Stay in the loop

Get new recipes in your inbox

Occasional emails with new recipes, cooking tips and what’s new at Pinch of Mint.

See our Privacy Policy for information about how your personal data is used.

More vegetarian sides

Questions people ask

How long does roast carrots with coriander take?

About 50 min from start to finish, of which 10 min is prep and 40 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.