Coconut-Baked Carrots with Figs

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Apparently, I’m on a serious carrot kick lately. First Maple-Roasted Baby Carrots and now Coconut-Baked Carrots with Figs!

This side dish is sweet, but not too sweet, satisfying, and tastes, oh, so wonderful. If you like coconut and figs (and, obviously, carrots), you will love this recipe!

Coconut-Baked Carrots with Figs

Coconut-Baked Carrots with Figs

Ingredients:

  • 1 pound of carrots, sliced
  • 1 tbsp coconut oil
  • 1/4 cup shredded coconut
  • 4-5 fresh figs, diced
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • grated fresh ginger to taste

Ingredients:

  1. Preheat oven to 375 degrees F. Heat coconut oil in a large skillet on the stovetop. Add carrots and coat with coconut oil.
  2. Remove carrots from skillet and pour into a large mixing bowl. Then, add shredded coconut, figs, maple syrup, lemon juice, cinnamon, nutmeg, sea salt, and ginger.
  3. Mix well.
  4. Pour carrot mixture in an oven-safe dish and bake for 30 minutes. After 30 minutes, remove dish from oven, toss carrots, and return to oven. Bake for another 30 minutes. Remove from oven, allow to cool for 5-10 minutes, and serve!

Coconut-Baked Carrots with Figs

These carrots are definitely a new favorite. I love how all of the different flavors and textures meld together in one delicious bite. Mmm!

Coconut-Baked Carrots with Figs

Health News & Views

The steamy summer weather has really taken a toll on my cooking lately. When dinnertime rolls around, the last thing I want to do is turn on my oven and prepare some sort of elaborate meal. Honestly, I’d just rather go out for ice cream.

Of course, there is nothing wrong with eating ice cream for dinner every once in a while, especially in the summer, but I also don’t want to cash in my healthy eating habits either, so I’ve recently turned to frozen veggies to keep me on track. Frozen vegetables are just as nutritious as the fresh varieties and cooking them in the microwave is quick, simple, and, the best part, doesn’t require heating up my kitchen with the oven.

If you’re looking for an easy summer dinner, here’s a delicious one that combines the flavors of maple and mustard with lots of green veggies and satisfying, fiber-rich chickpeas. This recipe is definitely a go-to meal when it’s too hot to cook!

An Easy Summer Dinner Recipe Using Frozen Veggies

Coconut-Baked Carrots with Figs

Questions of the Day

What’s your favorite vegetable? Where do carrots fall in your favorite vegetable rankings?

What are your thoughts on frozen veggies?

My favorites: Brussels sprouts, carrots, cucumbers, broccoli, asparagus.

I used to hate frozen vegetables, but they’re growing on me. The recent heat wave in Boston forced me to get creative with them, and I discovered they’re not all that bad, especially when you want to throw together a quick meal.

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