Roasted Coconut Carrots Recipe (2024)

So delicious. Make it with mini-carrots and cut back the time by five minutes or so.
I melt the coconut oil in a big mixing bowl in the microwave, then stir the carrots, salt, and pepper in the bowl so the carrots are entirely coated (rather than drizzle the oil on). Then I spread them on the baking pan.
I cut back the heat by using a bit of chili powder instead of jalapeño.
We gobbled these up.

Great recipe! To work around a coconut allergy, we substituted olive oil. It's more economical to roast in a preheated covered cast iron pan on cooktop over med-high heat (we weren't using the oven for another reason). This also used less oil than oven roasting, since the pan was covered. The carrots browned up beautifully.

These carrots are wonderful. However, the recipe is pretty small - 1 1/2 lbs of carrots were not enough for four and we are not big eaters. I recommend doubling the recipe.

Delicious, and company worthy. The coconut oil is much more subtle than olive oil, and the carrots do not get too caramelized, retaining a "fresher" look. We substituted Italian Parsley for the Cilantro, but next time, will switch to the cilantro.

This was so easy and yummy. Loved the touch the coconut oil provided! Since I made this on the spur of the moment, I used the herb at hand - mint. It was terrific. For the same reason, I used chili flakes rather than jalapeno. Will definitely make again.

I agree with Julie, below, that reducing amount of herbs slightly is a good idea, otherwise, very good. Unrefined virgin coconut oil gave the carrots a subtle savory coconut flavor. I also used 1/2 the jalapeno as this dish accompanied other spicy food.

I’d recommend using unrefined coconut oil to impart a fragrant, light coconut flavor. If you use refined coconut oil you will not have that subtle flavor that pairs so well with the mint and lime.

03/14/2024 Quite good. Found this recipe looking for something interesting to do with carrots, which my wife loves and I generally find meh. Based on comments I used 2 2-lb. bags of carrots, so doubled the recipe and then some. That’s a lot of peeling.

Use entire jalepeno

Delicious….make sure your lentils are well drained at the end before putting back in the pot to keep warm so it doesn’t water down the sage dressing…..

I made this with a 5 pound bag of carrots for a potluck of around 10 people and it was a hit--no leftovers! Because it was a potluck, I served all the toppings--cilantro, mint, jalapenos, and lime wedges--on the side, so that people could pick and choose how they wanted to top the carrots according to their own restrictions and preferences. Every version I tried myself came out fantastic, including just eating the carrots alone straight out of the bowl. Agree with using unrefined coconut oil.

Delicious but agree that the recipe should be increased. As is, it serves 3 adults (good portions) with no leftovers. I also tossed the carrots, oil and salt and pepper in a bowl first and then spread out on a baking tray. No need for that drizzling step.

I’d recommend using unrefined coconut oil to impart a fragrant, light coconut flavor. If you use refined coconut oil you will not have that subtle flavor that pairs so well with the mint and lime.

Added 2 large slivered jalepenos to cook with carrots. They almost tasted better than the carrots. Next time, I will add toasted coconut with the herbs to enhance the coconut flavor. Cooked on the grill and they cooked fast!

These were a nice side dish with our Easter lamb (Julia Moskin's roast lamb). I roasted the carrots the day before and reheated before adding the herbs, lime and jalapeño. I used multicolored carrots. Would make again.

Great recipe! To work around a coconut allergy, we substituted olive oil. It's more economical to roast in a preheated covered cast iron pan on cooktop over med-high heat (we weren't using the oven for another reason). This also used less oil than oven roasting, since the pan was covered. The carrots browned up beautifully.

easy, quick and delicious, one of those keepers

Yum! Cilantro lime with mint! Will also find other uses for this!!

This was so easy and yummy. Loved the touch the coconut oil provided! Since I made this on the spur of the moment, I used the herb at hand - mint. It was terrific. For the same reason, I used chili flakes rather than jalapeno. Will definitely make again.

absolutely wonderful. i followed a note and microwaved the coconut oil and then tossed the carrots in it and then added the salt and pepper. as i was out of cilantro and lime, i omitted them. still fabulous. next time will use them but hard to see how it could be improved upon.

Used baby carrots. Cooking was uneven - some soft, others still firm, despite uniform size. Delicious when cilantro and mint were included in the bite. Otherwise carrots were bland. Coconut oil didn't enhance flavor.

One of the most delicious carrot recipes I've ever made. Spectacularly delicious!