Honey-Roasted Carrots with Dates and Moroccan Dressing
Sweet and savory roasted carrots with dates and a fragrant Moroccan dressing. A vibrant side dish.
Equipment
- Baking sheet, Mixing bowl, Whisk, Measuring cups, Measuring spoons
Ingredients
- Carrots 750g peeled and cut into batons
- Cinnamon 1/2 tsp
- Coriander ground 1 tsp
- Dates 100g pitted and chopped
- Fresh cilantro or parsley chopped for garnish
- Honey 2 tbsp
- Lemon juice 2 tbsp
- Olive oil 3 tbsp
- Ras el hanout 1 tsp
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F).
- In a mixing bowl, combine olive oil, honey, lemon juice, cinnamon, coriander, ras el hanout, salt, and pepper.
- Add the carrots and toss to coat evenly.
- Spread the carrots in a single layer on a baking sheet.
- Roast for 25-30 minutes, or until tender and slightly caramelized.
- In the last 5 minutes of roasting, add the chopped dates to the baking sheet.
- Toss to combine.
- Transfer the roasted carrots and dates to a serving dish.
- Garnish with fresh cilantro or parsley.
- Serve warm.
Notes & Wine Advice
Serving Tip:
Serve as a side dish with roasted meats or couscous.Wine Advice:
A dry rosé or a light-bodied white wine like Viognier.Nutrition values
Calories: 250 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 10 g | Sugar: 25 g