Coconut Candied Carrots Recipe
The humble carrot has graced our kitchen tables for years in hundreds of ways. It shows up in soups, stews, stir-fries, snack trays, and juices and nearly every household most likely has a bunch of these beauties in their fridge right now. Carrots are highly nutritious and a great source of beta-carotene, fiber, and antioxidants. Plus, who doesn't love the vibrant color they bring to any dish?
Recipe developer Miriam Hahn brings us this recipe for coconut candied carrots and says, "Eating the rainbow is a passion of mine, and the vibrant orange category makes its way onto my plate every day in some fashion. This recipe is a notch up from typical roasted carrots and the coconut is a surprisingly delicious complement." These carrots are perfect for a weeknight dinner or a fancy holiday celebration. Read on to learn how to make these carrots in under 20 minutes.
Gather the ingredient for coconut candied carrots
To make this recipe, we'll of course need some carrots. "Most stores carry 1-pound bags of carrots and if they have organic, I always go for that option," Hahn shares. While in the produce aisle, pick up some fresh flat leaf parsley or herb of your choice for topping. Then we'll need some coconut oil, coconut sugar, salt, pepper, and coconut flakes. "I love how the coconut sugar gives the carrots a caramelized flavor and forms a wonderful glaze on the carrots," Hahn remarks.
Prep and simmer the carrots
Start out by cutting off the ends of the carrots and peeling them. Then slice them into about ½-inch coins. Transfer them to a large skillet and add about an inch of water to the pan. "We don't want them fully immersed here, but just enough water to cover them halfway and create some steam while we gently cook them," Hahn explains.
Cook them for a few minutes on medium heat, then lower to a simmer and cook them until they are tender. This should take about 12-14 minutes total. If your carrots are on the smaller size, 10 minutes might do the trick.
Drain and add more ingredients
Now pour the carrots into a colander to drain them and then return them to the pan. Add the coconut oil, coconut sugar, salt, and pepper. Cook them for 3 minutes on medium or until the sugar is fully dissolved. "The carrots will be looking deliciously coated in the glaze we have created but still bright orange and colorful," Hahn remarks.
Garnish and serve
Transfer the carrots to a serving bowl and top them with the chopped parsley and coconut flakes. "Any fresh herb will work here for topping. I also really like topping these with chopped chives," Hahn shares.
The carrots pair well with anything you're serving for dinner like this Mediterranean grilled chicken or this spaghetti carbonara recipe and will be a nice addition to your holiday spread. You can't beat a 20-minute side dish. Hahn tells us leftovers last well for up to five days if kept in a sealed container in the fridge.
- 1 pound of carrots
- 2 tablespoons of coconut oil
- 3 tablespoons coconut sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup flat leaf parsley
- ¼ cup coconut flakes for topping
- Peel and slice the carrots into ½-inch coins.
- Add the carrots to a large skillet and add about an inch of water to the pan. Bring the heat to medium for a couple of minutes, then lower to a simmer and cook until carrots are tender, about 10 minutes.
- Drain the carrots and put them back into the pan. Add the coconut oil, coconut sugar, salt, and pepper. Cook for 3 minutes on medium or until the sugar is fully dissolved.
- Remove the carrots from the pan. Chop the parsley and add to the carrots along with the coconut flakes, and these coconut candied carrots are ready to serve.
| Calories per Serving | 176 |
| Total Fat | 10.4 g |
| Saturated Fat | 8.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.2 g |
| Dietary Fiber | 4.1 g |
| Total Sugars | 14.8 g |
| Sodium | 313.3 mg |
| Protein | 1.4 g |
