Roasted Carrots

  • SERVES: 02
  • EST. COST: $1.75 SERVING
  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN

Ingredients

  • Carrots
  • 6 medium carrots
  • 1 tbsp olive oil
  • 2 tsp honey
  • 1/2 tsp salt
  • Coconut Gremolata
  • 1/2 cup unsweetened coconut chips
  • 2 tbsp chives – finely chopped
  • 1/4 cup cilantro – finely chopped
  • 1 1/2 tsp lemon zest
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp salt

Directions

  1. Preheat your oven to 425°F. Wash and dry the carrots, then slice them in half if they're on the larger side. Line a baking sheet with foil and toss the carrots, olive oil, honey, and salt together. Roast in the oven for 20-25 minutes, flipping halfway through.
  2. While the carrots are roasting, heat a small pan over medium heat. Add the coconut chips and shake occasionally until they start to brown at the edges, about 3 minutes. Place in a bowl to let cool completely.
  3. In the meantime, chop the herbs and zest the lemon. Add to the bowl with the coconut along with the red pepper flakes and salt, then mix everything together with your hands.
  4. Sprinkle the coconut gremolata over the carrots and boom – you're basically a chef.

Equipment

  • Knife
  • Cutting Board
  • Baking Sheet
  • Nonstick Pan
  • Microplane

Equipment

  • Knife
  • Cutting Board
  • Baking Sheet
  • Nonstick Pan
  • Microplane

Roasted Carrots

  • SERVES: 02
  • EST. COST: $1.75 SERVING
  • ACTIVE: 15 MIN
  • TOTAL TIME: 30 MIN

SHOP THIS RECIPE

  • Knife
  • Cutting Board
  • Baking Sheet
  • Nonstick Pan
  • Microplane
  • Measuring Cups + Spoons
  • Salad Plates
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