Spicy Roast Carrots with Ground Cherries

The earthy sweetness of the ground cherries plays well against the spice of the glazed carrots and slight bitterness of the coco nibs. 

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1 bunch carrots
1 pt ground cherries
2 T coco nibs
1 T srirachia
1/4 C jam (I like peach, raspberry, apricot, or anything like it avoid grape)
3 sprigs oregano


  1. Heat oven to 400F
  2. Clean and cut the carrots in half or in 2” lengths
  3. Toss the carrots in a glug of neutral oil, pinch of salt, and pepper
  4. Roast until the carrots are tender
  5. Blend the srirachia and jam
  6. Glaze carrots and return to the oven to caramelize
  7. Unsheath ground cherries
  8. Transfer carrots to a platter
  9. Top with ground cherries
  10. Sprinkle with coco nibs and oregano leaves and serve