Roasted Carrots with Preserved Lemon and Cilantro Recipe
Roasted Carrots with Preserved Lemon and Cilantro
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Ingredients
- 20 baby carrots or 6 medium-size carrots, peeled
- Extra virgin olive oil
- Kosher salt
- ½ tablespoon coriander seeds
- ½ teaspoon cumin seeds
- ½ small preserved lemon, peel only, coarsely diced
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh cilantro or flat-leaf parsley
- Whole cilantro sprigs as a garnish
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