- 1 kg organic carrots
- Olive oil, for drizzling
- 125 g soft brown sugar
- ½ cup organic cream
- 1 T rose-water
- 12 fresh organic dates, pitted and halved
- 200 g goat’s-milk cheese, broken into pieces
- Maldon salt and freshly ground black pepper
Preheat the oven to 200°C.
Place the carrots in a roasting pan and drizzle with olive oil and a little water. Roast for 25 to 30 minutes, or until tender. In a saucepan over a medium heat, add the sugar and cream and bring to the boil.
Cook for 15 minutes, or until reduced by half, then stir in the rose-water.
Serve the warm carrots, some of them sliced and some whole, with the halved dates and goat’s-milk cheese and spoon over the creamy caramel.
Season to taste.