Ingredients
2 tablespoons coriander seeds2 tablespoons cumin seeds3 pounds carrots, peeled and cut into 4x1/2-inch sticks3 tablespoons coconut oil or butter, melted8 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepperMinced fresh cilantro, optional
Preparation
Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.
