Spice-Roasted Carrots
Fragrant spice-roasted carrots with coriander, anise, and caraway. Ready in under 30 minutes. Serve over ricotta and arugula or as a side.
This spice-forward recipe from Sara at Salt Jar using coriander, anise, and caraway seeds takes less than 30 minutes and is a deliciously fragrant expression for carrots.
Yield: 4 servings
- Roast carrots at 425 F for 20 to 25 minutes with olive oil and warm seeds for a fragrant side.
- Serve over whole milk ricotta and arugula for a fresh contrast, or swap ricotta for dairy-free options.
- Crack coriander with a peppermill, mortar and pestle, or rolling pin for best flavor; keep carrots in a single layer to brown evenly.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What temperature and time should I use to roast these carrots?
Roast at 425 F for about 20 to 25 minutes. Cook until the carrots are softened and lightly browned. Thicker carrots may need a few extra minutes.
How should I prepare carrots before roasting?
Scrub and trim the ends. Leave thin carrots whole. For thicker carrots, halve or quarter them lengthwise so pieces are similar size for even cooking.
Can I substitute the spices if I do not have anise or caraway?
Yes. Use fennel seed for anise, or try toasted cumin or smoked paprika for a different flavor direction. Reduce stronger spices to taste and toast whole seeds briefly in the pan before roasting if you want more aroma.
How do I crack coriander seeds if I only have whole seeds?
Use a peppermill set to crush, a mortar and pestle, or place seeds between folded parchment and roll with a rolling pin. Cracking releases more fragrance and flavor.
Can I make this dairy-free or use a ricotta substitute?
Yes. Swap whole milk ricotta for a plant-based ricotta, cashew cream, or labneh. You can also skip the cheese and serve the carrots over dressed arugula or with a drizzle of tahini.
How do I store and reheat leftovers?
Store cooled carrots in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven or air fryer for best texture, about 8 to 12 minutes. Microwaving works but may make them softer.
Can I scale the recipe or use an air fryer or stovetop instead of the oven?
To scale, multiply ingredients and roast in a single layer on larger or multiple pans. In an air fryer, roast at 400 F for about 10 to 15 minutes, shaking halfway. On the stovetop, sauté in a wide pan with oil over medium-high heat, covered for the first 6 to 8 minutes, then uncover to brown.
What temperature and time should I use to roast these carrots?
Roast at 425 F for about 20 to 25 minutes. Cook until the carrots are softened and lightly browned. Thicker carrots may need a few extra minutes.
How should I prepare carrots before roasting?
Scrub and trim the ends. Leave thin carrots whole. For thicker carrots, halve or quarter them lengthwise so pieces are similar size for even cooking.
Can I substitute the spices if I do not have anise or caraway?
Yes. Use fennel seed for anise, or try toasted cumin or smoked paprika for a different flavor direction. Reduce stronger spices to taste and toast whole seeds briefly in the pan before roasting if you want more aroma.
How do I crack coriander seeds if I only have whole seeds?
Use a peppermill set to crush, a mortar and pestle, or place seeds between folded parchment and roll with a rolling pin. Cracking releases more fragrance and flavor.
Can I make this dairy-free or use a ricotta substitute?
Yes. Swap whole milk ricotta for a plant-based ricotta, cashew cream, or labneh. You can also skip the cheese and serve the carrots over dressed arugula or with a drizzle of tahini.
How do I store and reheat leftovers?
Store cooled carrots in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven or air fryer for best texture, about 8 to 12 minutes. Microwaving works but may make them softer.
Can I scale the recipe or use an air fryer or stovetop instead of the oven?
To scale, multiply ingredients and roast in a single layer on larger or multiple pans. In an air fryer, roast at 400 F for about 10 to 15 minutes, shaking halfway. On the stovetop, sauté in a wide pan with oil over medium-high heat, covered for the first 6 to 8 minutes, then uncover to brown.
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