Honey-Roasted Carrots with Prunes, Walnuts, and Mint

Name: Honey-Roasted Carrots with Prunes, Walnuts, and Mint
Yield: Serves 4 to 6
Ingredients: 8 large carrots cut into 3 x 1-inch pieces (like thick-cut french fries); 1/4 cup olive oil; 1 teaspoon salt; 1/2 cup honey; 1/4 cup chopped pitted prunes; 1 tablespoon olive oil; 1/4 cup chopped fresh mint; 1/4 cup chopped toasted walnuts; 1/2 teaspoon salt; Squeeze of fresh lemon juice

January 24, 2012

Carrots are often underappreciated, and we think they are one of those incredible vegetables that is worth another look. We were inspired to re-create a modern version of a classic Jewish dish called tzimmis, which is served to welcome in the new year. With its great balance of savory carrots, refreshing mint, and lemon juice, plus crunchy, earthy walnuts and sweet honey and prunes, this is one of our go-to roasted veg dishes at the Shop. Serve warm or at room temperature.

Recipe information

Yield
Serves 4 to 6

Ingredients

FOR THE CARROTS

8 large carrots cut into 3 x 1-inch pieces (like thick-cut french fries)

1/4 cup olive oil

1 teaspoon salt

1/2 cup honey

FOR THE TOPPING

1/4 cup chopped pitted prunes

1 tablespoon olive oil

1/4 cup chopped fresh mint

1/4 cup chopped toasted walnuts

1/2 teaspoon salt

Squeeze of fresh lemon juice

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Toss the carrots with the olive oil in a large bowl, and coat thoroughly. Add the salt and toss to coat.
Step 3
Combine the honey and 1/2 cup warm water in a small bowl and stir until thoroughly mixed.
Step 4
Lay the carrots out on a large rimmed baking sheet or roasting pan so that they are evenly spaced and do not touch one another. Drizzle with the honey mixture and put the carrots in the oven to roast.
Step 5
Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.
Step 6
While the carrots are roasting, prepare the topping. Mix the prunes and olive oil in a small bowl. Work the mixture so that the prunes are thoroughly coated and not sticking together. Add mint, walnuts, salt, and lemon juice and mix thoroughly to combine.
Step 7
Remove the carrots from the oven and arrange them on a serving dish. Spoon the topping over the carrots and serve.

Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved. Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation. Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick. Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.

TagsJewish Carrot Root Vegetable Vegetable Prune Dried Fruit Fruit Side Lunch Dinner Gluten Free Dairy Free Vegetarian Keto Roast Rosh Hashanah Cookbooks

Recipe information

Ingredients

FOR THE CARROTS

FOR THE TOPPING

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes