Coconut Roasted Carrots
Ask anyone who knows me and they’ll tell you I do not like cooked carrots. Never have. I don’t know what it is about them, but between the texture and the amplified sweetness. Uh uh. No thanks. My husband dislikes them more than me. Needless to say, cooked carrots do not frequent out household.
However, these Coconut Roasted Carrots are a different story. I love these little guys. They’re a great quick and easy side dish and are so tasty. I’m a big fan of the crunch the coconut gives these, and the thin cut keeps them from getting that mushy texture that I despise. Occasionally I’ll top with a little splash of lime juice and it really plays up an island vibe.
Coconut Roasted Carrots
Ingredients
- 3 large carrots, peeled and thinly sliced about 1/8” thick
- 1 teaspoon avocado or melted coconut oil
- 1-2 tablespoons shredded coconut
- Pink Himalayan salt, to taste
- Black pepper, to taste
- ¼ cup cilantro, roughly chopped
Instructions
- Preheat oven to 425⁰F. Line a large baking sheet with parchment paper.
- In a small bowl add carrots and oil. Toss to coat and season with salt and pepper. Arrange in a single layer on the baking sheet and sprinkle with coconut.
- Bake for 12-15 minutes or until coconut is golden brown.
- Garnish with cilantro before serving.