Roasted Carrots with Homemade Marshmallow Fluff & Toasted Coconut

Roasted Carrots with Homemade Marshmallow Fluff & Toasted Coconut

1 Review
From: EatingWell Magazine, November 2019

Can we get a drumroll, please, for the marshmallow fluff recipe you've been waiting for? This dish may look like regular oven-roasted carrots, but when you add the homemade marshmallow "fluff" it immediately goes in the direction of sweet potato casserole.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • 1¼ teaspoons kosher salt plus a pinch, divided
  • ½ teaspoon ground pepper
  • 4 pounds medium carrots, peeled
  • 3 tablespoons extra-virgin olive oil
  • 2 large egg whites
  • ½ cup sugar
  • 2 tablespoons corn syrup
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons toasted coconut chips
  • 1 tablespoon chopped fresh parsley

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine cumin, coriander, cinnamon, 1¼ teaspoons salt and pepper in a small bowl. Place carrots on a rimmed baking sheet and toss with oil and the spice mixture. Roast, stirring occasionally, until deep golden-brown, 30 to 40 minutes.
  3. Meanwhile, bring 1 inch of water to a bare simmer in a medium saucepan. Whisk egg whites, sugar, corn syrup, cream of tartar and the remaining pinch of salt in the bowl of a stand mixer. Set the bowl over the barely simmering water and whisk until the sugar has dissolved, 2 to 3 minutes. Move the bowl to the stand mixer and beat on high with the whisk attachment until the mixture has doubled in size and is white and fluffy, about 3 minutes. Add vanilla and beat on high for 15 seconds.
  4. Spread 1½ cups of the marshmallow topping on a serving platter (reserve the rest for another use). Top with the carrots, coconut and parsley.
  • To make ahead: Refrigerate marshmallow mixture (Step 3) for up to 1 week.
  • Equipment: Stand mixer

Nutrition information

  • Serving size: 2 carrots & 2 Tbsp. marshmallow topping
  • Per serving: 110 calories; 3 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 2 g protein; 22 mcg folate; 0 mg cholesterol; 14 g sugars; 8 g added sugars; 18,965 IU vitamin A; 7 mg vitamin C; 41 mg calcium; 0 mg iron; 245 mg sodium; 380 mg potassium
  • Nutrition Bonus: Vitamin A (379% daily value)
  • Carbohydrate Servings:

Reviews 1

October 26, 2019
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By: Penelope Wall
This is a really special recipe. The marshmallow layer is sooo worth the extra effort. This would be a great dish to bring to Thanksgiving.
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