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🍽️ Honey-sweet Roasted Carrots with Dates and Sesame

232 kcal · 30 min · 4 servings

Ingredients

• carrots with greens 1 bunch
• onions, red 2 pcs.
• fennel 2 pcs.
• olive oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• sesame, white 2 tbsp
• sunflower seeds 2 tbsp
• soft dates, dried and pitted 3 pcs.
• organic limes 1 pcs.
• mint, fresh 10 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Wash the carrots thoroughly.
3. 3. Remove the green tops and the ends of the carrots.
4. 4. Peel the carrots.
5. 5. Cut the carrots lengthwise into quarters or sixths, depending on their thickness.
6. 6. Peel the onions.
7. 7. Cut the onions into eight wedges.
8. 8. Wash the fennel.
9. 9. Pluck off the fine green fennel fronds and set them aside.
10. 10. Remove the tough stalks and the root base from the fennel.
11. 11. Cut the fennel bulbs into eight wedges.
12. 12. Place the carrots on a baking sheet lined with baking paper.
13. 13. Add one tablespoon of olive oil to the carrots.
14. 14. Toss the carrots well with the oil.
15. 15. Place the fennel on a second baking sheet also lined with baking paper.
16. 16. Place the onions on the second baking sheet.
17. 17. Add one tablespoon of olive oil to the fennel and onions.
18. 18. Toss the vegetables with the oil.
19. 19. Season both trays generously with salt and pepper.
20. 20. Place the baking sheets in the oven.
21. 21. Cook the vegetables for about 25 to 30 minutes.
22. 22. Make sure the vegetables become golden brown and soft.
23. 23. Turn the vegetables occasionally during the cooking time.
24. 24. Watch that nothing burns or turns black.
25. 25. Prepare the carrots a bit longer, as they take more time than the fennel.
26. 26. Remove the carrots from the oven when they are done.
27. 27. Heat a frying pan.
28. 28. Add sesame seeds and sunflower seeds to the dry pan.
29. 29. Roast the seeds for about 2 minutes.
30. 30. Shake the pan constantly so they roast evenly.
31. 31. Remove the seeds from the heat when they are golden brown.
32. 32. Place the roasted seeds on a plate.
33. 33. Let the seeds cool down a bit.
34. 34. Finely chop the dates.
35. 35. Halve the lime.
36. 36. Squeeze the juice from the lime.
37. 37. Put two tablespoons of lime juice into a tall container.
38. 38. Add the chopped dates to the container.
39. 39. Add four tablespoons of olive oil to the container.
40. 40. Blend the ingredients finely.
41. 41. Season the dressing with salt and pepper.
42. 42. Put the cooked vegetables into a bowl.
43. 43. Mix the vegetables with the date dressing.
44. 44. Taste the dish again and season if necessary.
45. 45. Wash the mint.
46. 46. Shake the mint dry.
47. 47. Pluck the mint leaves from the stems.
48. 48. Chop the mint leaves finely.
49. 49. Arrange the vegetables on a serving platter or on plates.
50. 50. Sprinkle the carrots with the mint.
51. 51. Sprinkle the carrots with the cooled fennel fronds.
52. 52. Sprinkle the carrots with the sesame mix.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 232
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 25 g