I “LOVE” carrots.
Back in the days when I was apprenticing under Chef Tony Brunner at Brunner’s Landmark in Jersey he would make these wonderful roasted carrots with coriander. The aroma of the coriander toasting in the hot pan and the caramelization of the carrots pair very well with the Oven roasted Red Snapper.
Coriander Roasted Organic Baby Carrots
2 Bunches of three Color Baby Carrots
1 Tablespoon Olive oil
1 Tablespoon dry Coriander
Sea Salt and Freshly ground Black Pepper
Wash and scrub the carrots under cold water. Toss the carrots in a large bowl with the olive oil and the coriander. Season with the salt and pepper.Preheat the iron skillet over medium high heat. Place the carrots in the pan and slowly caramelize the carrots while turning the carrots with tongs. Place on a plate and serve!