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Caramelized Coconut-Infused Carrots

My friend Rachel and I love to have dinners together with our kids who are about the same ages. We sometimes have difficulty getting them to eat their veggies (my kids probably more so than hers). As a result, we try to get creative with making vegetables taste better. She came upon this recipe, and we gave it a try. The result was great; the kids love these carrots! They eat them like they are fruit snacks. We both love them too!

This is such a fun recipe for Rachel and me to make. We enjoy chatting as we peel the carrots, chop them, and caramelize them in the coconut oil and seasonings.

The Lawry’s Seasoned Salt and pepper add such a delicious combination of sweet and salty. The coconut oil infuses the carrots with a crazy-good flavor, and if cooked long enough, will caramelize them! This recipe really is such a keeper. I highly recommend giving it a try if 1. you love carrots or 2. you have a child who doesn’t love veggies.

Instructions

Peel 7 large carrots.

Caramelized Coconut-Infused Carrots

Chop the carrots into about 1/4 inch pieces. Update- I have made this recipe now using my new counter-top KitchenAid food processor (slicing blade). They were so much faster to prepare and came out even better as they cooked much faster. So if you have a slicing blade on a food processor I’d really recommend making them this way.

Caramelized Coconut-Infused Carrots

Simmer chopped carrots in coconut oil and seasonings covered for 15-35 minutes (depending on how thick the carrots are sliced) on medium heat until somewhat softened.

Caramelized Coconut-Infused Carrots

Stirring occasionally until lightly brown and caramelized.

Caramelized Coconut-Infused Carrots

When finished the carrots will be soft. They will have a sweet and salty light coconut flavor.

Caramelized Coconut-Infused Carrots

I hope you like them as much as we do!

I would recommend doubling or tripling this recipe if you think you will like it. The carrots keep quite well in the fridge for a few days afterward. I pull them out and use them for a side dish for lunches. My kids will eat them cold or warm.

Ingredients

7 large carrots peeled and chopped
3 TBSP coconut oil
1 teaspoon Lawry’s seasoned salt
1/4 teaspoon black pepper

Supplies

Chopping knife (I use these)

Or a food processor with a slicing blade

cutting mat (my favorites)

measuring spoons set

Deep saute pan

Enjoy!

 

Caramelized Coconut-Infused Carrots
 
This is a fun recipe. I highly recommend giving it a try if 1. you love carrots or 2. you have a child who doesn’t love veggies.
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 7 large carrots peeled and chopped
  • 3 TBSP coconut oil
  • 1 teaspoon Lawry's seasoned salt
  • ¼ teaspoon black pepper
Instructions
  1. Peel and Chop the carrots into about ¼ inch pieces. Update- I have made this recipe now using my new counter-top KitchenAid food processor (slicing blade). They were so much faster to prepare and came out even better as they cooked much faster. So if you have a slicing blade on a food processor I'd really recommend making them this way.
  2. Simmer chopped carrots in coconut oil and seasonings covered for 15-35 minutes (depending on how thick the carrots are sliced) on medium heat until somewhat softened. Stirring occasionally until lightly brown and caramelized.
  3. Serve warm. Refrigerate after making.
  4. Serves 4 side dish portions.

 

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Coconut-Infused Caramelized Carrots

 



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4 Responses to Caramelized Coconut-Infused Carrots

  1. Yummy! These sound delicious! Definitely trying these on the kids (and the husband)!

  2. Sarah Jean says:

    My husband loves the sweet carrots at Cracker Barrel so pinning to see how he feels about these!

  3. What a wonderful recipe that the children will eat and adults, as well! Pam @ Everyday Living

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