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Carrots with Ginger and Coriander Seeds

Carrots with Ginger and Coriander Seeds

Assemble this dish the evening before you are ready to bake it. Round out the meal with your choice of meat and another side dish, such as mashed potatoes.

Cooking Light MARCH 2005

  • Yield: 8 servings (serving size: 1/2 cup)


  • 4 1/2 cups (1/2-inch-thick) slices carrot (about 2 pounds)
  • 1/3 cup vegetable broth
  • 1 tablespoon julienne-cut peeled fresh ginger
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon brown sugar
  • 1 teaspoon melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley


Preheat oven to 375º.

Combine first 8 ingredients in a shallow 2-quart baking dish. Cover and bake at 375º for 1 hour or until tender, stirring occasionally. Sprinkle with parsley.

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 16%
  • Fat: 0.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 8.3g
  • Fiber: 2.3g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 219mg
  • Calcium: 23mg

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Carrots with Ginger and Coriander Seeds recipe