Date syrup roasted carrots & squash
By Henny Shor, Jerusalem Post, September 5, 2026
By now, you’ve probably noticed how much I love cooking with – and eating – zucchini. So when I came across a version of this dish made with just carrots and butternut squash, which honestly is delicious enough on its own, I had to try adding zucchini.
I love the extra flavor, and especially the pop of green it brings to the platter. Best of all, the oven and date syrup do all the work, caramelizing the vegetables beautifully without you having to stand over a pan to sauté them. Serve them as is, or spoon them over warm brown rice for a more substantial side.
Yields 6 servings
Ingredients:
4 large carrots, peeled and cut into thick diagonal slices
1 small butternut squash, peeled and cut into 3-4 cm. cubes
2 medium zucchini, cut into thick half-moons
8-10 garlic cloves, peeled
3 Tbsp. olive oil
2 Tbsp. date syrup
1 Tbsp. lemon juice
½ tsp. salt
¼ tsp. black pepper
2 Tbsp. chopped fresh parsley, for garnish
6 Medjool dates, pitted and chopped, for garnish
Directions:
Preheat the oven to 200°C / 400°F. In a small bowl, whisk together the olive oil, date syrup, lemon juice, salt, and pepper. Place the carrots, butternut squash, and garlic in a large baking pan. Pour about two-thirds of the marinade over the vegetables and toss well to coat. Roast for 25 minutes.
Meanwhile, toss the zucchini with the remaining marinade. Add the zucchini to the pan and gently mix with the other vegetables. Return to the oven and roast for another 15 minutes, or until the vegetables are tender and caramelized. Transfer to a serving platter and scatter the chopped dates and parsley over the top. Serve warm or at room temperature.
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