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Spice-Roasted Carrots

Spice roasted carrots are topped with fragrant coriander, anise, and caraway seeds then served over fresh ricotta with arugula.
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


Preparation Instructions:

1. Preheat the oven to 425 degrees.

2. Place cleaned carrots on a quarter baking sheet and drizzle with olive oil. Top with spices and toss to coat.

3. Bake until softened, 20-25 minutes.

4. Spread ricotta on a serving plate and top with arugula. Place the roasted carrots over top and drizzle with any oil and spices remaining in the pan.

More About This Recipe

My favorite way to eat these carrots is over the ricotta and arugula as described above, but they’re great as a side on their own, too! To crack the coriander seeds, try using a peppermill, mortar and pestle, or place them between a folded piece of parchment paper and roll over it with a rolling pin.



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