Oven-Roasted Young Carrots with Coriander
Carrots provide dietary fiber and beta-carotene, while parsley adds more plant fiber to the side. Roasting at high heat lightly browns the surface and keeps the centers firm. Coriander gives the buttery glaze a warm aroma.
Wash and dry the young carrots (350 g). Do not peel clean, smooth carrots; peel thinly only where needed.
Set the oven to 230 °C before baking. Melt the butter (15 g) with stevia (14 g). Stir the ground coriander (cilantro seeds) (1 g) into the butter with gochugaru (0.3 g), sea salt (3 g), and black pepper (0.5 g).
Coat the carrots with the spiced butter and arrange them in one layer on a parchment-lined tray. Roast on the middle rack for 10–15 minutes, until golden with small charred spots while the centers remain slightly crisp.
Finely chop the parsley (3 g), scatter it over the carrots, and serve hot.
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