FOR THE CARROTS
8 large Carrots Cut into 3 X 1-inCH pieCes(liKe tHiCK-Cut frenCH fries)
Cup olive oil1 teaspoon salt
FOR THE TOPPING
Cup CHopped pitted prunes1 tablespoon olive oil
Cup CHopped fresH mint
Cup CHopped toasted Walnuts
teaspoon saltsQueeZe of fresH lemon JuiCe
Preheat the oven to 450
Toss the carrots with the olive oil in a large bowl,and coat thoroughly. Add the salt and toss to coat.
Combine the honey and ½ cup warm water in asmall bowl and stir until thoroughly mixed.
Lay the carrots out on a large rimmed baking sheetor roasting pan so that they are evenly spaced and donot touch one another. Drizzle with the honey mixtureand put the carrots in the oven to roast.
Roast until all of the water has evaporated andthe carrots are soft and beginning to brown, 35 to 40minutes.
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 coatedand not sticking together. Add mint, walnuts, salt, andlemon juice and mix thoroughly to combine.
Remove the carrots from the oven and arrange themon a serving dish. Spoon the topping over the carrotsand serve.
HONEY-ROASTED CARROTS WITHPRUNES, WALNUTS, AND MINT
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Serves 4 to 6
T H E V E G