Roasted Carrots with Lemon & Dill

Name: Roasted Carrots with Lemon & Dill
Total time: 30 min
Ingredients: 1 ½ pounds large carrots, scrubbed and halved lengthwise; 3 tablespoons extra-virgin olive oil, divided; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 lemon, halved; 2 tablespoons chopped fresh dill, plus more for garnish; 1 tablespoon chopped fresh cilantro; 2 teaspoons coriander seeds; ¼ cup feta cheese, crumbled

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Total: 30 minutes

Author : Liv Dansky

Ingredients

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1 ½ pounds large carrots, scrubbed and halved lengthwise3 tablespoons extra-virgin olive oil, divided¼ teaspoon salt¼ teaspoon ground pepper1 lemon, halved2 tablespoons chopped fresh dill, plus more for garnish1 tablespoon chopped fresh cilantro2 teaspoons coriander seeds¼ cup feta cheese, crumbled

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Instructions

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Step 1

Preheat oven to 450°F.

Step 2

Combine carrots, 1 tablespoon oil, salt and pepper on a large rimmed baking sheet; spread the carrots in an even layer. Place lemon halves on the baking sheet, flesh-sides down. Bake, stirring once, until the carrots are slightly charred and crisp-tender, about 15 minutes. Remove from oven and let cool, about 5 minutes.

Step 3

Squeeze the charred lemon halves through a fine-mesh sieve into a medium bowl; discard solids. Stir in dill, cilantro, coriander seeds and the remaining 2 tablespoons oil.

Step 4

Transfer the carrots to a cutting board; cut diagonally into 2-inch pieces. Add the carrots to the lemon mixture and toss to combine. Sprinkle evenly with feta. Garnish with dill, if desired.