Roasted Carrots and Dates

  • Author: RebeccaBlackwell


  • 1 1/2 lbs carrots, peeled
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • salt and black pepper
  • 1 cup chopped dates
  • a handful of fresh mint


  1. Heat oven to 425 degrees.
  2. Cut carrots lengthwise into quarters. If they are particularly thick carrots, cut them into eights.
  3. Lay the carrots on a large baking sheet and drizzle with butter and oil. Toss the carrots around on the baking sheet to coat with butter and oil. Sprinkle with a generous amount of salt and pepper and roast for 15 minutes.
  4. Remove the pan from the oven and scatter chopped dates around over the carrots. Roast for 5-10 minutes longer, until the carrots are crisp tender and beginning to brown slightly.
  5. Scoop the carrots and dates into a serving dish and sprinkle with chopped mint.