Recipe of the Week

Recipe from Lizzie Streit

1 pound carrots - trimmed and sliced crosswise on an angle
1 tablespoon olive oil
Salt - to taste
Freshly ground black pepper - to taste
8 to 10 pitted dates - sliced
¼ cup roughly chopped walnuts or pecans
¼ cup chopped fresh mint

For the dressing
3 tablespoon extra virgin olive oil
1 small lemon - juiced
2 teaspoon honey or maple syrup
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom - optional

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut the carrots into pieces that are fairly similar in size so that they cook evenly. Toss the sliced carrots in olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet. Roast for 25 to 30 minutes until tender.

In the meantime, prepare the other ingredients. Whisk together the olive oil, lemon juice, honey, salt, cumin, cinnamon, and cardamom in a small bowl or measuring cup.

When the carrots are finished roasting, transfer them to a mixing bowl. Add the sliced dates, pecans, and fresh mint. Pour the dressing over the mixture, and stir until coated. It can be enjoyed warm or cold, and you can make it up to 24 hours in advance.