Ingredients

The following ingredients have 7 Servings
  • 1 tsp. kosher salt
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • 3 Tbs. olive oil
  • 3 Tbs. honey
  • 2 Tbs. fresh lemon juice
  • 2 bunches baby rainbow carrots, trimmed and larger carrots<br>   halved lengthwise
  • 2 tsp. chopped fresh flat-leaf parsley
  • 1 tsp. chopped fresh mint
  • Flaky sea salt, such as Jacobsen or Maldon, for finishing

Instruction

  • Place a rack in the bottom third of a pressure oven and preheat to 425°F (220°C) on the roast setting.
  • In a small bowl, stir together the kosher salt, coriander, cumin and cayenne. In a separate bowl, whisk together 1 Tbs. of the olive oil with the honey and lemon juice. Set aside.
  • In a large bowl, toss the carrots with the remaining 2 Tbs. olive oil. Sprinkle the carrots with the spice mixture and toss to evenly coat the carrots. Spread the carrots in a single layer in 13-by-9-inch (33-by-23-cm) baking dish or on a baking sheet. Drizzle two-thirds of the honey mixture over the carrots.
  • Place the carrots in the pressure oven, set the vent release valve to seal and close the door. Lower the sealing lever to the seal position and roast until the carrots are tender and beginning to brown, 15 to 20 minutes. Release the pressure and open the door.
  • Transfer the carrots to a serving dish. Drizzle with the remaining honey mixture and sprinkle with the parsley and mint. Sprinkle with sea salt to taste and serve immediately. Serves 6 to 8.
  • Williams-Sonoma Test Kitchen