Recipe of the Week: Honey-Roasted Carrots with Prunes, Walnuts, and Mint

Recipe of the Week: Honey-Roasted Carrots with Prunes, Walnuts, and Mint

This week, our featured recipe is a creative twist on a classic side dish. If you’re looking for new way to make veggies more appealing, this recipe is a great place to start.

Also taken from The Meatball Shop Cookbook, honey-roasted carrots are perfect for a last-minute potluck, but can also compliment a hearty main-course in your own kitchen. While roasted carrots and prunes may not sound like a fan favorite, this inspired presentation of veggies, nuts, and herbs, might be just the thing to change your mind.


Carrots are often under appreciated, and we think they are one of those incredible vegetables that are worth another look. We were inspired to recreate 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 vegetable dishes at the Shop. Serve warm or at room temperature.

Serves 4 to 6

For the Carrots

8 Large Carrots cut into 3 x 1-inch pieces (like thick-cut french fries)
¼ Cup Olive Oil
1 Teaspoon Salt
½ Cup Honey

For the Topping

¼ Cup Chopped Pitted Prunes
1 Tablespoon Olive Oil
¼ Cup Chopped Fresh Mint
¼ Cup Chopped Toasted Walnuts
½ Teaspoon Salt
Squeeze of Fresh Lemon Juice

Preheat the oven to 450ºF.

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.

Feeling adventurous? Try them with the Spicy Pork Meatballs we featured last month!

You can download this recipe for free here.

We hope you enjoy it!

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