Roasted carrots with spinach, pecans and dates

Name: Roasted carrots with spinach, pecans and dates
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 600 g carrots, peeled; 2 tbsp extra virgin olive oil; 40 g pecan nuts, roughly chopped; 200 g spinach, washed; 1 tsp sherry vinegar; 3 medjool dates, pitted and cut into small pieces; 100 g goats’ cheese, crumbled

If you're looking to spice up your roasted vegetables, this recipe is perfect for you. The roasted carrots and the sweet companion of dates with some crunchy pecans makes a great accompanying dish for with meat, fish or other salads.

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Serves4
CourseAccompaniment
Prepare10 mins
Cook45 mins
Total time55 mins

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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

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.
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.

Typical values per serving when made using specific products in recipe