Author Notes
Carrots are our go-to roasted vegetable. We're always looking for new ways to dress them up, so we were psyched to find this recipe for toasted coconut gremolata in Alison Roman's new book, Dining In. Alison explains the gremolata as "chips of nutty, unsweetened coconut tossed with herbs, lots of lemon zest, and a bit of Aleppo pepper." If you don't have the book already, we highly recommend checking it out. There's so many awesome recipes for the price of what you probably paid for a bowl of pasta last week. The recipe originally calls for delicata squash, which we subbed for carrots. The whole thing sounds fancy, but is so easy to pull off and tastes so damn good. —Look Cook
Ingredients
- Carrots
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6
medium carrots
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1 tablespoon
olive oil
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2 teaspoons
honey
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1/2 teaspoon
salt
- Toasted Coconut Gremolata
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1/2 cup
unsweetened coconut chips
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2 tablespoons
chives – finely chopped
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1/4 cup
cilantro – finely chopped
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1 1/2 teaspoons
lemon zest
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1/4 teaspoon
crushed red pepper flakes
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1/8 teaspoon
salt
Directions
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Preheat your oven to 425°F. Wash and dry the carrots, then slice them in half if they're on the larger side. Line a baking sheet with foil and toss the carrots, olive oil, honey, and salt together. Roast in the oven for 20-25 minutes, flipping halfway through.
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While the carrots are roasting, heat a small pan over medium heat. Add the coconut chips and shake occasionally until they start to brown at the edges, about 3 minutes. Place in a bowl to let cool completely.
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In the meantime, chop the herbs and zest the lemon. Add to the bowl with the coconut along with the red pepper flakes and salt, then mix everything together with your hands.
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Sprinkle the coconut gremolata over the carrots and boom – you're basically a chef.
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