Pastrami-wrapped Roasted Carrots with Sylan Glaze

Carrots

“May it be your will, Hashem, our G-d and the G-d of our forefathers, that our merits increase.”

Dates

“May it be your will, Hashem, our G-d and the G-d of our forefathers, that our adversaries be consumed.”

 

 

The Yiddish word for carrots is “mehren” which resembles the word “mehr” meaning more.

The Hebrew word for dates is “tamar” which resembles the word “yitamu” meaning to be consumed.

 

Pastrami-wrapped Roasted Carrots with Sylan Glaze

Serves 6

Ingredients:

3 Pounds Whole Farmer Style Carrots, thoroughly scrubbed and peeled

1 Teaspoon Garlic Powder

½ Teaspoon Chili Powder

1 ½ Pound Pastrami

½ Cup Sylan Syrup (Date Syrup)

Salt and Freshly Ground Pepper, to taste

Parsley or Fresh Chives for garnish

Directions:

Preheat your oven to 400 degrees.

Sprinkle each carrot with garlic, chili powder, salt and pepper, then wrap each carrot in a piece of pastrami, overlapping the ends so they are secure. Place the wrapped carrots on a baking sheet and roast for 20-25 minutes until golden and crisp. Then brush the carrots with the date syrup. Place back into oven for another 5 minutes to caramelize. Top with fresh parsley or chives.