Roasted Carrots with Garlic Bread Crumbs
Description
Carrots are roasted in orange juice and coriander and topped with garlic bread crumbs—a colorful, delicious side for any meat of poultry dish.
Ingredients
•
6 carrots, peeled
•
1/3 cup orange juice
•
2 tablespoons water
•
1/2 teaspoon ground coriander
•
1/4 teaspoon salt
•
1/4 teaspoon freshly ground black pepper
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2 tablespoons butter, melted, divided
•
1/4 cup panko bread crumbs
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1 teaspoon orange zest
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2 cloves garlic, minced
•
chopped fresh parsley for garnish
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
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.
3
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).
4
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.