Ingredients:
2 lbs thickish carrots
2 tablespoons coriander seeds ( heaped tablespoons)
1 teaspoon black peppercorns ( heaped teaspoon)
4 -5 tablespoons olive oil
4 garlic cloves
salt
4 -5 tablespoons chopped fresh parsley
Directions:
Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
Cook in the middle of a preheated oven (220 C/430F) for ca 40 minutes or until soft and brown around the edges.
Mix in the chopped parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.