Roasted Coconut Carrots

5.0(551)

Carrots don’t have to be boring or lackluster. Roasting, which captures the carrots’ natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.

by David Tanis

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Dinner, Easy, Lunch, Quick, Roasts, Vegetables, Side Dish

Servings

6 servings

Total time

30 min

Calories / serving

94 kcal

Ingredients (7)

serves

1 1/2 pounds medium carrotscarrot
Salt and peppersalt-and-pepper
2 tablespoons coconut oil, meltedcoconut-oil
1 jalapeño, finely chopped (seeds removed if desired)
2 tablespoons chopped mintmint
1 cup roughly chopped cilantro leaves and tender stemscilantro
1 lime, halved, plus lime wedges for garnishlime

Instructions (2 steps)

01Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
02Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

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Rich recipe — supports nutrition-aware planning.