Carrots with Toasted Coconut & Pecans
Carrots are a great source of beta-carotene, which is converted into vitamin A in the body.
This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Carrots with Toasted Coconut & Pecans
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and slice the carrots into sticks.
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Toss the carrots with olive oil, honey, and salt.
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Spread the carrots in a single layer on a baking sheet.
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Roast in the preheated oven for 20 minutes, or until the carrots are tender and slightly caramelized.
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While the carrots are roasting, toast the coconut flakes and pecans in a dry skillet over medium heat until golden brown.
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Remove the carrots from the oven and sprinkle with the toasted coconut flakes and pecans.
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Let the dish rest for 5 minutes before serving.
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Serve the carrots with toasted coconut and pecans as a side dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 17g6%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
