Roasted carrots with cumin, coriander, and fried shallots
I was heading to a potluck church friendsgiving. I had signed up to bring a fruit or vegetable side. And I promised myself it would be a storebought dish. I’d quickly stop and grab something at Fresh Market before squeezing in a run before the dinner. Instead I started thinking Fall and carrots and cumin and suddenly I was in the produce section instead of the prepared food section. The run didn’t happen but the carrots sure turned out tasty!!
1 t cumin seed
2 t coriander seed
1 large shallot, sliced
4 T butter
Preheat oven to 500° with rimmed baking sheets on the bottom rack.
Scrub carrots and remove tops if present. Heat a small heavy skillet. Add the cumin and coriander to the hot skillet. Toast until fragrant, stirring occasionally and watching closely not to burn. Remove from skillet and grind. Set aside.
Melt the butter. Stir in ground spices and heat through.
Arrange carrots in a single layer on the preheated baking sheets. Brush with the spiced butter. Roast for 12-18 minutes.
Meanwhile, heat a half inch of neutral oil in a small pan til sizzling. Fry the shallot slices until golden. Drain on a paper towel. Sprinkle over the carrots just before serving.