How pretty are these carrots! I was so overwhelmed with excitement when I saw them I couldn't decide what dish to make. They're screaming fall, autumn, October yet I'm in California where we're experiencing a heat wave, over 100 degrees yesterday. aghhh. Won't complain though. I'll just stare at these carrots and put on the AC until I'm so cold that I need to put on the fireplace and pretend its fall. Gotta do what you gotta do.
I remember summers in Damascus when my grandmother would lay out trays upon trays of fresh apricots outside in the sun in preparation for this apricot jam (called ma'oud mish mish {ma'oud is jam and mish mish is apricot} in Arabic). At the time, I thought it was so strange that preparing food had to take place outside of the kitchen, let alone the balcony and chalked it up to old school ways that I was too cool for. Fast forward, I'm laying out trays of apricot on my balcony during apricot season and trying to replicate this fresh apricot jam haha. Oh, how funny time is. My favorite is to pair this ma'oud with some Syrian cheese or feta and warm pita bread along with some hot tea. My mouth is salivating just thinking about it.
This is the perfect side dish to make really anytime; Thanksgiving, casual dinner, formal dinner, holiday dinner, Friendsgiving, you get the point haha.
INGREDIENTS:
- Carrots
- Apricot jam (I'm going to post a step by step on how to make my grandmothers jam but you can use the store bought kind in the meantime, might be a while :))
- Rosemary twig
- medjool dates
- Salt & Pepper
INSTRUCTIONS:
I didn't include any measurements because it really doesn't need it. It just depends on what quantity you want to make.
- Preheat oven to 350
- Rub apricot jam on the carrots until they are well coated
- Place rosemary twig, dates, salt & pepper on them
- Put in the oven for 20 minutes or until roasted
- Enjoy & let me know how it turns out in the comments!