Ingredients
2 1/2 lb.
2 tbsp.
2 tsp.
Kosher salt
Freshly ground black pepper
1 1/2 tbsp.
1 tsp.
rainbow carrots, halved crosswise and thick ends quartered
2 tbsp.
olive oil
2 tsp.
whole coriander seeds, crushed
Kosher salt
Freshly ground black pepper
1 1/2 tbsp.
pure maple syrup
1 tsp.
grated lime zest, plus 1 tablespoon lime juice
Directions
- Heat oven to 425°F with the racks in the bottom and middle positions.
- Toss together carrots, oil, and coriander in a bowl. Season with salt and pepper. Divide among 2 rimmed baking sheets. Bake, stirring and rotating the pans halfway through, until golden brown and tender, 18 to 20 minutes. Toss with maple syrup and lime zest and juice.
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