Waitrose and Partners
Roasted carrots with spinach, pecans and dates

Roasted carrots with spinach, pecans and dates

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,439kJ/ 346kcals

Fat

21g

Saturated Fat

6g

Carbohydrates

27g

Sugars

24g

Fibre

9.8g

Protein

8.5g

Salt

0.7g

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