zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Roasted carrots with spinach, pecans and dates

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roasted carrots with spinach, pecans and dates

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes

    Serves: 4

    Ingredients

    600g carrots, peeled
    2 tbsp extra virgin olive oil
    40g pecan nuts, roughly chopped
    200g spinach, washed
    1 tsp sherry vinegar
    3 medjool dates, pitted and cut into small pieces
    100g goats’ cheese, crumbled

    Method

    1. Preheat the oven to 210˚C, gas mark 7. Cut the larger carrots in half lengthways, leaving small, slim ones whole. Put in a large roasting tin, toss with the oil and season. Roast for 40 minutes.

    2. Mix in the pecans and roast for a further 5 minutes. Remove from the oven and stir through the spinach and sherry vinegar. Scatter over the dates and goats’ cheese, then serve immediately.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary