Roasted Coconut Carrots

By David Tanis

Roasted Coconut Carrots
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
5(526)
Comments
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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.

Featured in: Winter Vegetables for Spring Holidays

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Ingredients

Yield:6 servings
  • 1½pounds medium carrots
  • Salt and pepper
  • 2tablespoons coconut oil, melted
  • 1jalapeño, finely chopped (seeds removed if desired)
  • 2tablespoons chopped mint
  • 1cup roughly chopped cilantro leaves and tender stems
  • 1lime, halved, plus lime wedges for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

94 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 1 gram protein; 320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat 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.)

  2. Step 2

    Transfer 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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Ratings

5 out of 5
526 user ratings
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Comments

Marjorie L

So delicious. Make it with mini-carrots and cut back the time by five minutes or so.
I melt the coconut oil in a big mixing bowl in the microwave, then stir the carrots, salt, and pepper in the bowl so the carrots are entirely coated (rather than drizzle the oil on). Then I spread them on the baking pan.
I cut back the heat by using a bit of chili powder instead of jalapeño.
We gobbled these up.

Phyllis

These carrots are wonderful. However, the recipe is pretty small - 1 1/2 lbs of carrots were not enough for four and we are not big eaters. I recommend doubling the recipe.

Susan

Great recipe! To work around a coconut allergy, we substituted olive oil. It's more economical to roast in a preheated covered cast iron pan on cooktop over med-high heat (we weren't using the oven for another reason). This also used less oil than oven roasting, since the pan was covered. The carrots browned up beautifully.

Dee

Really delicious. The mix of mint and cilantro was unexpectedly good.

Ann

I started the carrots on the stove top, and then moved the skillet into the oven. Half a jalapeno provided interest without too much heat. Nice flavor mix.

Mary C

I am a David Tanis fan. When I needed a carrot dish to take to an Easter dinner, I knew it would be perfect. The coconut was subtle and was complemented beautifully by the mint, cilantro, lime, and the jalapeño pepper. I used unrefined coconut oil. It was delicious. I am adding the recipe to my preferred side dishes.

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