Makes 4 servings
7 large carrots, ends trimmed, cut into thirds, and quartered lengthwise
2 tablespoons olive oil
1/8 teaspoon sea salt
1 ½ teaspoons ground coriander
1. Preheat oven to 425F
2. Place all ingredients on parchment-lined baking sheet and toss to combine. Spread out carrots evenly.
3. Roast 25-35 minutes, until tender and slightly crisped. Sprinkle additional salt to taste if needed.