Chef's Notes
Note that some olive varieties will dry out in the oven and are best added after the carrots are roasted.
Original recipe courtesy of Lior Lev Sercarz.
Step 1: Preparing the Carrots
- 1 1/2 lb (675 g) medium carrots
- Olive oil for drizzling
- Salt (to taste)
- 1/2 tsp cumin, ground
- 1/2 tsp mild red chile, ground
- 2 tbsp date syrup
- 1 lemon, cut into 6 wedges
- 1/2 cup black pitted olives, cut in half
Preheat the oven to 400°F.
Scrub and trim the carrots, but do not peel. Cut into 2 inch long pieces.
In a bowl, season the carrots with olive oil, salt, cumin, mild chile, and date syrup.
Add the lemon wedges and olives and spread them on a sheet pan lined with parchment paper.
Roast for about 25 minutes, flipping the carrots once or twice during cooking.
Serve warm as a side dish or cold as a salad.