Roasted Carrots woth Cocoa and Coriander

This is the first time I try a recipe of roasted vegetables with cocoa (but believe me, there are a lot out there). I tried it once, then modified it a bit (with less salt and a set amount of carrots). The carrots have a bit of a Cajun look, though, so maybe there is still room for improvement here. To me, this is a novel and interesting way of eating carrots, but not my favourite. The Engineer, however, really liked these – which is saying a lot, because he normally doesn’t like carrots. The original recipe is from ChefShop.com.

4-5 medium-sized carrots, cut into pieces
2 Tbsp extra-virgin olive oil
1 Tbsp coriander seeds, ground
1 Tbsp cocoa powder
1 ½ tsp ground cinnamon
½ tsp table salt




Preheat oven to 400 °F.

Place carrots in a large bowl. Add olive oil and toss to coat. Combine other ingredients together and then add to bowl. Toss to coat. Spread carrots or carrot slices in single layer on prepared baking sheet.



Place in oven and roast until tender and lightly caramelized, turning carrots over once. Approximately 35 to 40 minutes total. Serve immediately (I served it here with chicken and spinach).