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Roasted Coconut Carrots

INGREDIENTS

1 1/2pounds 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

INSTRUCTIONS

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.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.