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Sticky date spiced carrots

Sticky, spiced carrots glazed in sweet date syrup.
Smoky paprika heat, zesty lemon, and crunchy walnuts in every bite.
Warm, glossy, herb-fresh goodness with a gentle kick.

side dish ⏱ 55 min 520 kcal / portion 59.0 g carbs / portion (estimated) vegetarian tree nuts 🔗 Original source

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Sticky date spiced carrots
v4 · rb0e705f985 20260727Z1751 4 tbsp olive oil 50 g walnut 3 pieces lemon 20 g coriander leaf 20 g mint leaf 1½ tsp date syrup fine sea salt to taste 🔥 preheat oven to 200°C 🔥 ⏱ 35 min roast carrots on a baking-paper-lined tray until starting to char around the edges 🍳 ⏱ 5-8 min toast walnuts, then roughly chop ⏳ ⏱ 15-20 min toss red onion and chilli with lemon juice and salt, then set aside until slightly softened 🌀 add about a third of the herbs to the pickled onions and toss 🍳 ⏱ 5-8 min melt dates with chopped lemon and baharat, cook on low until softened and melded 🌀 stir in lemon juice and date syrup, then transfer the date dressing to a mixing bowl 🌀 mix roasted carrots, chopped walnuts, and remaining herbs with the date dressing until coated 🍽 spoon the carrots onto a platter and top with herby pickled onions Sticky Date Carrots 🎉 700 g carrot ½ tsp smoked paprika ½ tsp ground cumin baking paper to taste 30 g red onion 1 piece red chilli 1 tbsp baharat 70 g medjool date ½ tsp aleppo chilli flake carrot, smoked paprika, ground cumin, baking paper red onion, red chilli baharat, medjool date, aleppo chilli flake coriander leaf mint leaf
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Preparation steps

  1. preheat oven to 200°C
  2. roast carrots 35 min on a baking-paper-lined tray until starting to char around the edges
  3. toast walnuts 5-8 min, then roughly chop
  4. toss red onion and chilli with lemon juice and salt, then set aside 15-20 min until slightly softened
  5. add about a third of the herbs to the pickled onions and toss
  6. melt dates with chopped lemon and baharat, cook 5-8 min on low until softened and melded
  7. stir in lemon juice and date syrup, then transfer the date dressing to a mixing bowl
  8. mix roasted carrots, chopped walnuts, and remaining herbs with the date dressing until coated
  9. spoon the carrots onto a platter and top with herby pickled onions

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