2 small bunches of carrots, cut in half lengthwise (quartered if large)

Spice blend

1 ½ tbsp coriander, whole seeds

¼ tsp chili

1 ¼ tsp salt


⅓ cup grapeseed oil

1 small bunch marjoram, picked

Peel from 1 lemon, pith removed, lightly chopped

2 ½ tbsp garlic, thinly sliced

2 tbsp parsley leaves

A pinch of salt


Roast the carrots with spice blend.

  1. Preheat the oven to 425°.
  2. Pulse the coriander in a spice grinder or coffee grinder for 10 seconds or until the seeds are broken up.
  3. In a large mixing bowl combine the crushed coriander, salt, and chili. Toss in the cut carrots and lightly coat with 2 tbsp of grapeseed oil.
  4. Layer the carrots on a sheet tray.
  5. Roast, tossing occasionally, for 35-45 minutes or until tender.

While the carrots are roasting prepare the frizzled herbs.

  1. In a small saucepan, place the grapeseed oil, marjoram sprigs, lemon peel, and garlic and turn heat to medium high.
  2. Fry the ingredients for about 5 minutes, mixing occasionally to prevent from sticking.
  3. Once the ingredients begin to crisp up and turn a light golden brown, throw in the remaining parsley and let them crisp for 15 more seconds.
  4. Remove from the oil with a spider and drain on a sheet tray lined with paper towels. Immediately season with salt.
  5. Remove the marjoram stems, which will have fried free of their leaves.
  6. Allow the remaining oil in the saucepan to cool. Set aside.
  7. When the carrots are fully cooked and charred around the edges, remove from oven and toss with the frizzled herbs and a touch more of the reserved oil. Taste, and adjust for seasonings.

Pro tip—save any remaining oil for marinating your next veg, meat or fish, or incorporate it into a dressing.