Edible Omaha

Honey Roasted Carrots with Coriander

Photography by Margaret Davenport

By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge

1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise)
1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar)
Salt and pepper to taste
1 teaspoon whole coriander seeds
¼ cup honey

Preheat oven to 450°.

Bring 4 quarts of water to a boil. Season generously with salt. Blanch the carrots for approximately 1 minute or until slightly softened. Then drain carrots and place on a roasting pan. Drizzle with oil, season with salt and pepper, and roast in the preheated oven for about 10 minutes.

Heat a sauté pan over medium heat. Add coriander seeds to the dry sauté pan. Toast for approximately 1 minute, stirring often to prevent burning.

Stir in honey and remove from heat.

Remove carrots from oven and drizzle with the honey and coriander. Return to the oven for another 10 to 15 minutes or until you start to see a little color on the top of the carrots.

Remove from oven and allow to cool slightly.

Before serving, spoon any excess honey and coriander from the roasting pan over the carrots and toss well.