If you have the oven on already to make some sort of roast chicken/(insert your favorite roast meat here), this is a super-easy quick side you can slide into the already-hot oven, with minimal effort, and it tastes amazing. The coconut gets thick without being in-your-face coconutty, and the carrots are always amazing roasted. The best part is the lime; what a lovely dish!
Hope you try it!
Roasted Carrots with Coconut, Chilies and Lime
Yield: 4 servings
Ingredients
1 pound peeled and sliced carrots
2 jalapeno peppers, stemmed, quartered lengthwise and thinly sliced (seeded, if you want a bit less heat)
⅔ cup coconut milk, divided
salt
1/2 - 3/4 cup chopped fresh herbs such as parsley and/or cilantro
grated zest of 1 lime, plus 1 T lime juice
Directions
Heat the oven to 375. Line a baking pan with foil. Pile carrots on the foil, season well with salt, and toss with chilis and 1/3 cup of coconut milk. Spread to a mostly even layer.
Roast carrots for 25 - 30 minutes or until browned in spots and soft.
Transfer to a serving dish. Once a little cool, sprinkled with remaining coconut milk, lime juice, chopped herbs, and 1/2 tsp salt. Toss well. Sprinkle with lime zest.
Enjoy!
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