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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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

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.