Have you ever had a meal at a restaurant that you just wanted to go home and recreate? I left the restaurant Farmshop in Marin with the need to go home and make their spice roasted carrots. It is rare that I have the opportunity to eat at a “grown-up” establishment and even more rare that I get to enjoy a dinner with my mother and my brother. Reservations fill up even on a Monday night so we enjoyed dinner in the bar area which is covered wall to wall in beautiful olive colored tiles made from Heath Ceramics. It was a treat! The food was as gratifying as the decor and the company.
I had a choice between the more common orange carrots or these beautiful purple, orange and golden carrots, so of course I chose the more colorful variety. But orange carrots are perfectly fine too.
I went home and experimented with this recipe. I hope you enjoy it as much as I do. Garam masala is a spice mix often found in Indian cooking. If you don’t have garam masala you could substitute for a mixture of cumin, cinnamon, cloves, cardamom and black pepper. I recommend adding this spice mixture to your pantry.
These spiced carrots would pair nicely with roasted chicken, or perhaps a quinoa dish. Or just put it in a bowl and dig in.
- 6 large carrots
- 2 tbsp organic butter or ghee
- 1 tsp honey
- 2 tsp garam masala
- 1/2 tsp sea salt
- 4 medjool dates, pitted and chopped
Preheat oven to 375
Line a baking sheet with parchment paper
Cut carrots in half lengthwise. Flat side down, cut carrots into 3/4 inch pieces. Place carrots in a large bowl.
Melt butter and honey in a small saucepan. Pour over carrots and mix well. Add garam masala and salt and mix well.
Lay carrots flat into prepared baking sheet and bake for 30 minutes.
Stir carrots, add dates and bake for another 10-15 minutes, until fork tender.