Three Lily Farm Blog

Forest and Farm to Table

Coriander Roasted Carrots

Last summer I took a liking to whole roasted carrots. Besides making prep time a lot easier, I find they look quite sexy on the plate alongside a piece of roasted fish or grilled chicken. While the carrots can be seasoned with a wide variety of herbs and spices, the lemony flavor of the coriander seed is one of my favorites!

Coriander Roasted Carrots


  • 2 pounds assorted carrots
  • 2-3 tablespoons melted ghee
  • 2 tablespoons crushed coriander seed
  • A sprinkle of sea salt


  1. Preheat the oven to 325°F
  2. Give the carrots a wash, peel them if you'd like. I usually don't. Lay the carrots out on a sheet pan. 
  3. Use a brush to coat the carrots then season with the coriander seed and sea salt. 
  4. Roast in the oven, turning every 15 or 20 minutes until the carrots can be easily pierced with a knife. 
  5. Remove from the oven and enjoy with your favorite source of protein.