Honey-Roasted Carrots with Prunes, Walnuts, and Mint

Name: Honey-Roasted Carrots with Prunes, Walnuts, and Mint
Yield: Serves 4 to 6
Ingredients: 8 large carrots cut into 3 x 1-inch pieces (like thick-cut french fries); 1/4 cup olive oil; 1 teaspoon salt; 1/2 cup honey; 1/4 cup chopped pitted prunes; 1 tablespoon olive oil; 1/4 cup chopped fresh mint; 1/4 cup chopped toasted walnuts; 1/2 teaspoon salt; Squeeze of fresh lemon juice

January 24, 2012

Carrots are often underappreciated, and we think they are one of those incredible vegetables that is worth another look. We were inspired to re-create a modern version of a classic Jewish dish called tzimmis, which is served to welcome in the new year. With its great balance of savory carrots, refreshing mint, and lemon juice, plus crunchy, earthy walnuts and sweet honey and prunes, this is one of our go-to roasted veg dishes at the Shop. Serve warm or at room temperature.

Recipe notes

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