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Roasted Tri Colored Carrots with Figs & Dates

Ingredients

Scale
  • 2 lb / 1 Kg bag tri-colored/multi-colored carrots (1lb bag carrots & 1 lb bag of parsnips)
  • 1 tspn cumin
  • 1 tspn ginger
  • 1 tspn cinnamon
  • 1 tsp fennel pollen/seeds
  • 2 TBS brown sugar
  • Coarse salt and Black pepper
  • Good quality Olive oil
  • ½ cup dried figs cut into strips
  • ½ cup dates cut into strips
  • ½ cup crumbled feta cheese (optional)

Instructions

Preheat the oven to 400 F/200 C

Cut carrots into spears. Place carrots onto a foil or foil-lined baking sheet. Never layer more than one layer thick (you may need to use 2 baking sheets). Sprinkle with cumin, ginger, fennel, cinnamon and brown sugar. Drizzle with olive oil. Toss to evenly coat carrots.
Roast on the middle rack for 45 minutes until golden brown and caramelized.

Set aside and allow carrots to cool. Season with salt and black pepper to taste.

Arrange carrots on a platter. Top with slivers of dried date and figs & feta cheese (optional).

Drizzle generously with good quality olive oil. You can serve as a salad at room temperature or heat and serve alongside your main.

SERVES 4-6

Find it online: https://melissamayo.com/recipe/roasted-tri-colored-carrots-with-figs-dates/