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Roasted Coconut Carrot Recipe

These flavorful carrots are hard to beat.


1 ½ pounds medium carrots

Salt and pepper

2 tablespoons coconut oil, melted

1 jalapeño, finely chopped (seeds removed if desired)

2 tablespoons chopped mint

1 cup roughly chopped cilantro leaves and tender stems

1 lime, halved, plus lime wedges for garnish


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.)

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.

Recipe from NYTCooking.


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