Roasted Coconut Carrots
By David Tanis | NYT Cooking
YIELD: 6 servings
TIME: 30 minutes
I love carrots! These are a great alternative to just butter!
From NYT Cooking: 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.
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.