Coconut Roasted Carrots with onions and garlic

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Tri- colored, baby French carrots.. Really you can use all orange carrots, but these make your table look more stunning. Especially when you make then for a dinner party. (Personal Chef talking here lol)

Tools:

Tongs

Knife

Cutting board

Sauté pan or small pot

Sheet tray

Parchment paper

Ingredients:

Fresh garlic 10 cloves chopped, not minced 

Tri-colored carrots whole, French cut, I find these at my local Trader Joe’s 

Rosemary sprigs 6 whole (one for infusing your cocnut milk, the rest for roasting)

Culinary Coconut milk 1/2 cup reduce to 1/4 for roasting

Red onion 1 medium size thick sliced 

Avocado oil – to cook with, drizzle over 

Extra Virgin Olive oil- to finish with for flavor

Flake salt to finish

Method:

Infuse your coconut milk with flavor first. 

A small sauté pan or a small pot on your stovetop will do just fine. 

Pour your Culinary coconut milk with the cream into your pot, add one full sprig of rosemary and heat over medium heat until it comes to simmer, reduce to 1/4 cup…remove from heat and let sit for 30 minutes. This is the best way to add rosemary flavor. 

Line a sheet tray with parchment paper and pre-heat your oven to 400

Lay your carrots on the sheet tray, single layer, sprinkle your chopped garlic over top and the onions.

Pour your coconut milk and drizzle your avocado oil over all the garlic, onions, and carrots.  Tuck your rosemary sprigs under your carrots. 

Bake for 15 minutes and check them, you want al dente not mushy! 

Pull out tray, scoop everything onto a platter pouring any liquid from your pan over all. Finish with flake salt and drizzle with evoo. 

I love these with my pumpkin risotto recipe and short ribs!  What a fab Fall meal! Enjoy!

Liv to Eat 

Sarah 

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