Roasted Carrots with Garlic Bread Crumbs
Try these roasted carrots with garlic bread crumbs for a crunchy colorful side dish with any meat or poultry dishes.
INGREDIENTS :
- 6 carrots, peeled
- ⅓ cup orange juice
- 2 tablespoons water
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted, divided
- ¼ cup panko bread crumbs
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- chopped fresh parsley for garnish
DIRECTION:
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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).
- 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.
