Coconutty Carrots
Transform your side dish game with these irresistible Coconutty Carrots, a vibrant and flavorful recipe that pairs perfectly with any meal. Tender roasted carrots are tossed in a luscious mix of coconut oil, maple syrup, and warm cinnamon, then caramelized to perfection in the oven. The dish is elevated with golden, fragrant toasted coconut that adds a delightful crunch and a hint of tropical flair. Quick and easy to make, this recipe is ready in just 35 minutes, making it an excellent choice for busy weeknight dinners or holiday feasts. Garnish with fresh parsley for a pop of color and enjoy this healthy, dairy-free, and naturally sweet side dish that’s both wholesome and delicious. Perfect for those looking for creative carrot recipes, nutritious sides, or coconut-inspired dishes!
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Recipe Information
Ingredients
- 500 grams Carrots
- 2 tablespoons Coconut oil
- 1 tablespoon Maple syrup
- 30 grams Shredded unsweetened coconut
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Wash and peel the carrots. Cut them into even sticks or diagonally into 1/2-inch thick slices for consistent cooking.
In a large mixing bowl, whisk together the melted coconut oil, maple syrup, ground cinnamon, salt, and pepper until well combined.
Add the carrot pieces to the bowl and toss them well to ensure each piece is evenly coated with the coconut oil mixture.
Spread the carrots out evenly on the prepared baking sheet, making sure they are in a single layer to promote even roasting.
Roast the carrots in the preheated oven for 15 minutes.
Meanwhile, in a dry skillet over medium heat, toast the shredded coconut until it’s golden brown and fragrant, about 2-3 minutes. Stir constantly to avoid burning. Remove from heat and set aside.
After 15 minutes, remove the carrots from the oven and carefully toss them. Return them to the oven and roast for an additional 10 minutes, or until the carrots are tender and lightly caramelized.
Transfer the hot roasted carrots to a serving platter and sprinkle the toasted coconut evenly over the top.
Optionally, garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy your Coconutty Carrots!
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 39.1 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
