Open in Cookpad AppSteps
- 1
Cover carrots with cold water. Boil until tender, approximately 5-10 minutes. Drain.
- 2
Lay coconut and pecans flat on a baking tray. Roast at 400° for approximately 5-8 minutes, shaking tray and flipping coconut to evenly brown and avoid burning.
- 3
Melt butter in a saute pan. Add carrots and sugar. Toss. Stir until dissolved.
- 4
Toss half the coconut mix with the carrots and top with the other half.
- 5
Variations; Maple, pumpkin pie spice, coconut milk
Cooksnaps
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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https://cookpad.wasmer.app/us/recipes/342349
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