Roasted coconut carrot salad


  • 1 pound carrots
  • 1 1/2 tablespoons coconut oil
  • 1 finely diced jalapeño
  • 2 limes
  • 2 tablespoons finely chopped mint
  • 1 cup roughly chopped cilantro
  • Salt
  • Pepper



1, Preheat oven to 425 degrees

2. Cut carrots into thin 2-inch sticks or use baby carrots

3. Season carrots with salt and pepper and toss with the coconut oil

4. Spread the carrots out over a baking sheet lined with parchment paper

5. Roast for 20 to 30 minutes, until lightly browned and tender

6. Move the carrots to a serving dish.

7. Combine the mint, jalapeño and cilantro with the carrots, tossing to mix.

8. Serve with lime wedges

Recipe adapted from David Tanis

Cilantro, jalapenos, coconut, line, what more is there to want in life?

The carrots have been cut and mixed with the coconut oil, and seasoned, but not put in the oven yet.



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