–88–
–89–
FOR THE CARROTS
8 large Carrots Cut into 3 X 1-inCH pieCes(liKe tHiCK-Cut frenCH fries)
¼
Cup olive oil1 teaspoon salt
½
Cup HoneY
FOR THE TOPPING
¼
Cup CHopped pitted prunes1 tablespoon olive oil
¼
Cup CHopped fresH mint
¼
Cup CHopped toasted Walnuts
½
teaspoon saltsQueeZe of fresH lemon JuiCe
o
Preheat the oven to 450
°
F.
o
Toss the carrots with the olive oil in a large bowl,and coat thoroughly. Add the salt and toss to coat.
o
Combine the honey and ½ cup warm water in asmall bowl and stir until thoroughly mixed.
o
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.
o
Roast until all of the water has evaporated andthe carrots are soft and beginning to brown, 35 to 40minutes.
o
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.
o
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
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The Meatball Shop's Recipe for HONEY-ROASTED CARROTS
The Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan’s Lower East Side for a taste of this breakout comfort…
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