Coconut & Saffron Roasted Carrots
Saffron Roasted Carrots with Coconut and Warming Spices
Carrots are so versatile, with a delicate sweetness that presents well in any form. Whether they are served raw in a salad, baked and pureed, braised, or roasted, they maintain a simple yet beautiful flavor that ccomplemented by a wide array of spices. So it should be no surprise that I would enhance their natural sweetness with the earthiness found in saffron.
For this week’s recipe in our series of unexpected saffron dishes, I have turned a simple side that is adored by my entire family—simple roasted carrots—into a fragrant, unexpected, vegetable delight, with the soothing warmth of saffron, spiciness of ginger, herbaceous and mildly bitter star anise, and the natural sweetness of coconut and maple syrup. I even gave it a little perk with some marsala and apple cider vinegar. The flavors all work perfectly together to bring out a dynamic flavor that embraces the incredible caramelization created in the roasting process.
These roasted carrots with saffron and coconut are an exceptional side added to an ordinary weeknight meal but also an impressive addition to a any table for a special occasion.
Roasted Carrots with Saffron, Warming Spices & Shredded Coconut
- ¾ cup water
- 2 tablespoons marsala
- 2 tablespoons coconut oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon pure maple syrup
- ½ teaspoon saffron
- 1 whole star anise
- 1 teaspoon fresh, grated ginger
- ½ pound carrots sliced into pieces about ½-inch thick
- ¼ teaspoon salt
- Dash of fresh cracked pepper
- ¼ cup unsweetened shredded coconut
- Heat the water, vinegar, coconut oil, and maple syrup in a small saucepan over low heat.
- Add the saffron, star anise, and ginger and continue to heat on low for 10 minutes.
- Pull off the burner and let cool slightly.
- Transfer the liquid to a bowl or zipper-sealed bag and add the carrots, ensuring they are thoroughly coated in the liquid.
- Marinate for at least an hour, tossing occasionally to ensure all carrots stay coated.
- Preheat the oven to 350℉.
- Remove the carrots and reserve marinade.
- Toss the carrots in salt, pepper, and coconut.
- Place the carrots on a greased sheet pan, ensuring space in between each carrot.
- Bake for about 20 minutes or until carrots are tender.
- While the carrots are baking, heat the remaining marinade over medium-low heat, stirring occasionally.
- Plate the carrots drizzle remaining marinade over the carrots, making sure to avoid the star anise.
Serve alongside a hearty protein. This incredible side pairs especially well with lamb and a glass of a light-bodied red, like Cabernet Franc.
Looking for more unexpected saffron recipes? Check out some of the links below:
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