Roasted Carrots and Coriander

It has been a long and difficult year so far, and many of us have looked forward to Shabbat as the oasis of calm amidst the cacophony that is our daily lives. But if like me you find yourself serving the same thing every week to the same people, I have sought to challenge myself to introduce new dishes to our family’s Shabbat menu.

Vegetables are usually where I find myself being quite repetitive. With that in mind, I took one of my favorite soups and turned it into a side dish. Treat the coriander stems the way you would chives, the incredible amount of flavor found in coriander stems means that just a tablespoons worth of stems will flavor a whole load of carrots, with the added benefit that without the leaves, the carrots can be reheated with no limp leaves in sight! Bring on more family meals!

  • 1 kilo carrots
  • 2 tablespoons olive oil
  • Flakey sea salt and freshly ground pepper
  • 1 tablespoon stems of coriander finely sliced
  1. Heat oven to 220℃ (450℉).
  2. Peel and cut carrots on a bias, place the cut carrots on a large roasting tray, and spread evenly.
  3. Dress the carrots with olive oil, salt and pepper and roast for 30-45 minutes, stirring every 10 minutes, until carrots are tender and just a couple start to char along the edges.
  4. Sprinkle finely sliced coriander stems all over the carrots and toss together, taste and adjust seasoning.
  5. The carrots can be made up to a day ahead of time and very gently reheated on a hot plate before serving.