Roasted Sweet Potatoes & Carrots with Figs, Almonds & Mint

Roasted Sweet Potatoes & Carrots

with Figs, Almonds & Mint

35 MIN
$10.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Here, a hearty duo of za'atar-roasted sweet potatoes and carrots comes together with a sweet and tangy dressing of lemon juice, honey, and Turkish figs.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
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fresh
ingredients
Roasted Sweet Potatoes & Carrots with Figs, Almonds & Mint
Title
  • 1 lb Sweet Potatoes
  • ¾ lb Carrots
  • 1 Lemon
  • 1 bunch Mint
  • 2 Dried Turkish Figs
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 4 tsps Honey
time-saving
tips & techniques
Almonds
step-by-step
instructions
1 Prepare the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and sweet potato pieces on the foil. Drizzle with olive oil; season with salt, pepper, and the za’atar. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Finish & serve your dish

Meanwhile, roughly chop the figs. Place in a bowl and cover with hot water; set aside to rehydrate at least 10 minutes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a large bowl, removing the seeds. Add the honey and stir to combine. Add the roasted vegetables and rehydrated figs (draining before adding) to the bowl of lemon dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve dressed vegetables topped with the almonds and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Roasted Sweet Potatoes & Carrots

1 Prepare the vegetables

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve the sweet potatoes lengthwise; cut crosswise into 1/2-inch pieces.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and sweet potato pieces on the foil. Drizzle with olive oil; season with salt, pepper, and the za’atar. Toss to coat. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Finish & serve your dish

Meanwhile, roughly chop the figs. Place in a bowl and cover with hot water; set aside to rehydrate at least 10 minutes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a large bowl, removing the seeds. Add the honey and stir to combine. Add the roasted vegetables and rehydrated figs (draining before adding) to the bowl of lemon dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve dressed vegetables topped with the almonds and mint leaves (tearing just before adding). Enjoy!

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