Roasted Carrots + Toasted Coconut Gremolata – a delicious recipe with Carrots, carrots, olive oil, honey, salt, Coconut Gremolata. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat your oven to 425u00b0F. 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.
94
kcal
Calories
4
g
Fat
15
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Carrots, 6 medium carrots, 1 tablespoon olive oil, 2 teaspoons honey, and more.
Yes, Roasted Carrots + Toasted Coconut Gremolata falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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