Coriander Roasted Carrots

My life right now is filled with butter. Like crazy, up to the ears filled with butter.

I’m testing recipes. Recipes for my company. The company that I am setting up, for the cafes I’m working with. It’s very exciting. 

My company.


However, at some point rationale has to take over. And my poor little up to the ears with butter body has needed a break from butter. So this week, I went macrobiotic. Nothing too crazy, just no dairy, sugar, wheat, or red meat for a week, a mini cleanse. A sort of cleanse.

Guys, I feel good right now. My skin is better, my stomach isn’t aching.  I didn’t even yell at anyone at the Apple Store yesterday when I went in for the 5th time to get my 3 month old computer fixed. I am feeling good.

I think this is because I really like vegetables. I like veggies as much as I like cookies. I’m lucky like that. Also, because instead of going on a cleanse where I only eat steamed broccoli I went on a cleanse where I ate a whole lot of roasted carrots. Coriander roasted carrots in fact. Carrots that were so sweet, with just a tiny bit of lemon juice and olive oil, more salt that GOOP would tell me to use I think, and a healthy pinch of ground coriander. Carrots that I am going to continue to make long after this cleanse, because they are devilishly delicious.

That it’s healthy is just a happy coincidence.


Coriander Roasted Carrots

1 bunch of really good Carrots

1 ½ tsp Coriander

2 cloves Garlic

1 tsp Salt

1 tbsp Lemon Juice

1 tbsp Olive Oil

Preheat oven to 450F

Clean the carrots well- I find with good carrots you don’t need to peel them, but you can if you want.  Cut them I half lengthwise.

Squish the cloves of garlic with the side of a knife. Mix the garlic, coriander, salt, lemon and olive oil in a bowl. Toss in the carrots.

Place them in a single layer on a parchment lined tray.

Roast for 15-20 minutes, or until they are wrinkly and slightly browned but still crunchy. Serve immediately.