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    Roasted carrots with spinach, pecans and dates

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    Roasted carrots with spinach, pecans and dates

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

    Serves: 4


    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.

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


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