Boo! We're counting down to Halloween - which means time for all things scary and spooky. This month The Recipe ReDux challenged its members to dig way back into our spice cabinets and experiment with our "Spooky Spices".
You know - the one we buy for that one recipe but because it's unfamiliar it gets pushed to the back of the cabinet where it sits all sad and lonely, until we find it years later and then we wonder why we ever spent the money on a spice that doesn't have any flavor or scent.
FYI dried spices do have a shelf life! For best flavor and scent please try to use them within a year. In addition to losing their flavor after being stored for way too long spices also lose their nutritional benefits- many are potent antioxidants and anti inflammatories, so use 'em - don't throw that goodness away!
My spooky spice is coriander but it's really not that scary at all. It's the seed from the cilantro plant (which I use all of the time) but it's fragrance and flavor doesn't resemble cilantro in the least bit.
Coriander is a bit savory and a bit sweet, and has a slightly citrusy fragrance. Its commonly used in Indian cooking, which is kind of unfamiliar to me and therefore spooky. Coriander has been shown in some studies to help improve blood sugar and cholesterol levels and reduce inflammation in the body which is important for cancer protection.
I paired it with lime and honey to make a delicious sticky sweet glaze for roasted rainbow carrots- aka veggie candy. Yum.
I found rainbow carrots at my Sprouts Market, which I think look so pretty. We do eat with our eyes after all! If you can't find them, feel free to substitute regular carrots, or even a mix of carrots and parsnips.
Honey Coriander Roasted Carrots
- 1 pound rainbow carrots or orange carrots
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1 teaspoon dried coriander
- Kosher salt to taste
- Preheat oven to 400 degrees
- Peel carrots and slice them lengthwise into slices of even thickness. Place them in a large mixing bowl.
- Mix together lime juice, honey, coriander and salt in a small measuring cup.
- Pour honey lime mixture over carrots and toss well to coat.
- Spread carrots onto a baking pan in a single layer.
- Roast for 15-20 minutes or until fork tender and sugars start to caramelize and turn brown in spots.