Description
Sweet and savory roasted rainbow carrots tossed with preserved lemon, soft Medjool dates, crunchy pistachios, and fresh parsley for a vibrant and elegant side dish.
Ingredients
Scale
- 2 pounds rainbow carrots, peeled and halved lengthwise if large
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 preserved lemon, finely chopped
- 4 Medjool dates, pitted and chopped
- 1/3 cup shelled pistachios, roughly chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the rainbow carrots with olive oil, kosher salt, black pepper, and ground cumin.
- Spread the carrots evenly across the prepared baking sheet.
- Scatter the chopped preserved lemon and dates over the carrots.
- Roast for 30 to 35 minutes, turning halfway through, until tender and caramelized.
- Transfer to a serving platter and top with chopped pistachios and fresh parsley.
- Serve warm.
Notes
- Do not overcrowd the baking sheet for the best caramelization.
- Add pistachios after roasting to keep them crunchy.
- Regular carrots can be substituted for rainbow carrots.
- This dish can be served warm, room temperature, or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 430mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg