Try these roasted carrots with garlic bread crumbs for a crunchy colorful side dish with any meat or poultry dishes.
Ingredients
- carrots: 6 piece (peeled)
- orange juice: 0.33333 cup
- water: 2 Tbsp
- ground coriander: 0.5 tsp
- salt: 0.25 tsp
- black pepper: 0.25 tsp (freshly ground)
- butter: 2 Tbsp (melted, divided)
- panko bread crumbs: 0.25 cup
- orange zest: 1 tsp
- garlic: 2 clove (minced)
- fresh parsley: (for garnish, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
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Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
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Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.
