Roasted Coriander Carrots

• 2 lbs thickish carrots
• 2 tablespoons coriander seeds (heaped tablespoons)
• 1 teaspoon black peppercorns (heaped teaspoon)
• 4 -5 tablespoons olive oil
• 4 garlic cloves
• salt
• 4 -5 tablespoons chopped fresh parsley

1. Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
2. Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
3. Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
4. Cook in the middle of a preheated oven (220u0b0C/430F) for ca 40 minutes or until soft and brown around the edges.
5. Mix in the chopped parsley and serve.

carrots, coriander seeds, black peppercorns, olive oil, garlic, salt, parsley

Taken from www.food.com/recipe/roasted-coriander-carrots-152832 (may not work)