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I like to roast carrots with silan (date syrup), it balances and enhances the natural sweetness. For salt I like to use black olives.
Lior Lev Sercarz
8 medium carrots - scrubbed but not peeled, trimmed and cut in 2 inch long pieces
1/2 cup black pitted olives - cut in half
1 lemon, cut in 6 wedges
Preheat the oven to 400°F.
In a bowl season the carrots with olive oil, salt, a few pinches of Izak spice and 2 tablespoons silan (or honey).
Add the the lemon wedges and olives and spread on a baking tray lined with parchment paper.
Roast for about 25 minutes, flipping the carrots once or twice during cooking with a spatula.
Serve warm, or cold as a salad.
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