Baby Carrots with Coconut and Ginger

Refreshing ginger, lime, and scallions add snap to this simple Thai-inspired dish.

You can use regular carrots in this recipe—just chop them into 1½-inch lengths.

Total Time:
Level: Easy
Serves: 4
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  • 3 tbsp. shredded unsweetened coconut
  • ½ tsp. fine sea salt
  • 1 lb. small carrots, peeled, or baby-cut carrots
  • 1 tbsp. honey
  • 1 tbsp. lime juice
  • 2 scallions, finely chopped
  • 1 tbsp. finely chopped cilantro or mint
  • 2 tsp. minced ginger
  • pepper


  1. Heat a medium skillet over medium heat. Add coconut and cook, stirring almost constantly, until toasted, about 2 min. Transfer coconut to a plate and set aside.
  2. Half-fill skillet with water, add the salt, and bring to a boil.
  3. Add carrots and cover skillet. Cook until carrots are barely tender, 5 to 7 min. Drain and return to skillet.
  4. Drizzle honey and lime juice over carrots and mix well. Add scallions, cilantro, and ginger and mix again. Season with pepper to taste.
  5. Transfer carrots to a serving bowl, and sprinkle with the toasted coconut.

85 cal, 3 g fat (2 g saturated), 1 g protein, 16 g carb, 10 g sugar, 4 g fiber, 152 mg sodium, 0 mg cholesterol per serving

Adapted from The Oz Family Kitchen. Copyright © 2015 by Lisa Oz.

This recipe originally appeared in the October 2015 issue of Dr. Oz The Good Life.

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