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Cumin-Coconut Roasted Carrots
“This is a great way to start off your new year of meals. Deep, full flavor plus slow roasted veggies make for a dish that’s hearty – and healthy too!”
- Chef Rebekah DeCosta, Senior Chef de Cuisine
Chef Rebekah DeCosta, Senior Chef de Cuisine
Chef Rebekah DeCosta, Senior Chef de Cuisine
Recipe - Foodland Farms Ala Moana
Cumin-Coconut Roasted Carrots
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Ingredients
Carrots, 3 Pounds
Maika`i Coconut Butter, 3 Tablespoons
Cumin Seeds, 2 Tablespoons
Garlic, 8 Cloves
Fresh Cilantro, 3 Tablespoons
Salt, 1 Teaspoon
Black Pepper, 1/2 Teaspoon
Directions
Ingredients:
- 3 pounds carrots, peeled and diced. Optional: Substitute carrots with kabocha squash
- 3 tablespoons Maika`i Coconut Butter, melted
- 2 tablespoons cumin seeds
- 8 cloves garlic, minced
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 400F.
- In a large mixing bowl, combine carrots, melted coconut butter, cumin, salt, pepper, and garlic. Toss well to combine.
- Transfer the carrot mixture to a lined baking sheet and arrange in one layer. Bake for 30 to 35 minutes or until tender, giving it a light stir halfway through cooking.
- Before serving, sprinkle with cilantro
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Prep Time
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Cook Time
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Servings
Directions
Ingredients:
- 3 pounds carrots, peeled and diced. Optional: Substitute carrots with kabocha squash
- 3 tablespoons Maika`i Coconut Butter, melted
- 2 tablespoons cumin seeds
- 8 cloves garlic, minced
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 400F.
- In a large mixing bowl, combine carrots, melted coconut butter, cumin, salt, pepper, and garlic. Toss well to combine.
- Transfer the carrot mixture to a lined baking sheet and arrange in one layer. Bake for 30 to 35 minutes or until tender, giving it a light stir halfway through cooking.
- Before serving, sprinkle with cilantro
