Coriander Roasted Carrots with Parsley and Pistachios

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

from Kendri Burkett

1 ½ lbs. large carrots, peeled and trimmed

5 Tbsp. extra-virgin olive oil, divided

1 ½ tsp. ground coriander

¾ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. black pepper

3 Tbsp. chopped fresh parsley

1 Tbsp. finely chopped capers

1 garlic clove, grated on a microplane

3 Tbsp. chopped pistachios

2 tsp. sesame seeds

Directions at dishingouthealth.com

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