DATE SYRUP GLAZED CARROTS WITH CINNAMON AND ROSEMARY
2 tbsp Planet Plant-Based Coconut Oil
2 tbsp Planet Plant-Based Date Syrup
1/2 tsp cinnamon
2 garlic cloves
Salt and pepper
Approx. 15 small carrots, most of the greens removed, carefully washed 2 sprigs rosemary
2 tbsp Planet Plant-Based Tahini
(white or whole seed)
Juice from half a lemon
1 tsp Planet Plant-Based Date Syrup
2 tbsp water
A pinch of salt
Melt the coconut oil in a pan on low heat. Add the date syrup and the cinnamon and give it a stir. Crush the whole garlic clove (with peel) and add to the pan, together with the sprigs of rosemary. Now add the carrots in a single layer and top with salt and pepper.
Increase the heat slightly and put a lid on the pan. Leave to cook for five to ten minutes, turning the carrots occasionally until the carrots are tender and caramelized. Remove the lid towards the end to allow the glaze to reduce slightly. For the dressing carefully combine tahini, lemon juice, date syrup, water and salt. Serve the dressing on the side or drizzle on top.