Roasted Carrots with Preserved Lemons and Cilantro
Preheat an oven to 450F.
Peel the carrots. If you are using large carrots, halve them and cut across diagonally into 3-inch pieces. If you are using baby carrots, leave whole. Place the carrots on a baking sheet, toss with olive oil and sprinkle with salt and arrange in a single layer. Roast in the middle of the oven, turning occasionally, until tender and slightly charred, about 12 to 16 minutes.
Place the coriander seeds and cumin seeds in a small frying pan over medium heat and toss until fragrant, about 30 to 60 seconds. Let cool.
Place the spices in a spice grinder and pulse several times until coarsely ground. Place in a large bowl and set aside.
Place the preserved lemon on the work surface in a pile and with the side of your knife, mash to make a paste. If the preserved lemon peel is thick and a little tough, mince. Add the preserved lemon to the spices along with 2 teaspoons of the liquid from the preserved lemons, lemon juice, 2 tablespoons of the olive oil and salt. Whisk together. Add the cilantro and stir.
Add the carrots to the dressing and toss to coat the carrots with the dressing. Place on a serving plate and garnish with cilantro sprigs.
Serve warm or room temperature.
20 baby carrots or 6 medium-size carrots, peeled
Extra virgin olive oil
½ tablespoon coriander seeds
½ teaspoon cumin seeds
½ small preserved lemon, peel only, coarsely diced
2 teaspoons freshly squeezed lemon juice
2 tablespoons chopped fresh cilantro or flat-leaf parsley
Whole cilantro sprigs as a garnish