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Roasted carrots with spinach, pecans and dates
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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
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.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.