Roasted Carrots with Homemade Marshmallow Fluff & Toasted Coconut
Preheat oven to 450 degrees F.Advertisement
Combine cumin, coriander, cinnamon, 1 1/4 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.
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.
Spread 1 1/2 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