Honey-Roasted Carrots with Prunes, Walnuts, and Mint

By Christie

Ingredients

• For the Carrots:
• 8 large carrots cut into 3×1-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 tasted walnuts
• 1/2 teaspoon salt
• Squeeze of fresh lemon juice

Preparation

Step 1

Preheat the oven to 450°F.
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 a small bowl and stir until thoroughly mixed. 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.
Roast until all of the water has evaporated and the carrots are soft and beginning to brown, 35 to 40 minutes.
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.
Remove the carrots from the oven and arrange them on a serving dish. Spoon the topping over the carrots and serve.