INGREDIENTS
Servings: 8
Carrots 
2 1/2 lb (peeled, halved crosswise)
Pepper 
to taste
Maple syrup 
2 tbsp
Lemon juice 
2 tbsp
Olive oil 
2 tbsp
Coriander seeds
2 tsp, crushed 
Kosher salt 
to taste
Cilantro leaves 
1/2 cup
Roasted Carrots with Lemon
Prep:
10 m
Cook:
20 m
Ready in:
30 m
DIRECTIONS
  1. Preheat the oven to 425° F (210° C/Gas mark 7). 
  2. Toss carrots with olive oil, coriander, salt, and ground black pepper on a baking sheet. 
  3. Roast in the preheated oven, tossing after 15 minutes of roasting, for 20 minutes, or until tender.
  4. Toss with maple syrup. Then, toss with lemon juice. If desired top with cilantro before serving. 
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