There is something magical that happens when carrots meet a hot oven. Roasting coaxes out their natural sugars, creating caramelized edges and a deep, earthy sweetness that makes this humble vegetable shine. In this recipe, that sweetness is beautifully balanced with vibrant, tangy, and savory notes.
Thin slivers of preserved lemon add a bright, citrusy punch that cuts through the richness, while chopped dates lend a soft, jammy sweetness that complements the roasted carrots without overwhelming them. A sprinkle of toasted pistachios introduces welcome crunch and a hint of nuttiness, giving the dish layers of texture. Finished with a drizzle of honey vinaigrette, and a handful of fresh herbs, these carrots feel both rustic and elegant.
This side dish pairs well with everything from simple roasted chicken to grilled fish or hearty grain dishes. It’s equally suited for weeknight dinners, holiday gatherings, or a colorful addition to an antipasto spread. Despite its sophistication, the recipe comes together easily and allows the humble carrot to truly shine.
Buon Appetito!
Deborah Mele
Ingredients
- 1 Pound Thin Rainbow Carrots, Halved Lengthwise
- 2 Tablespoons Olive Oil
- Salt & Pepper To Taste
Vinaigrette:
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Fresh Orange Juice
- 2 Tablespoons Honey
- Salt & Pepper To Taste
Added Ingredients:
- 1 Cup Pistachios, Chopped
- 1/2 Cup Dried Dates, Chopped
- 1/3 Cup Chopped Fresh Parsley
- 1/4 Cup Chopped Fresh Mint
- 2 Tablespoons Slivered Preserved Lemons
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper.
- Toss the carrots with the olive oil, salt and pepper and spread across the baking sheet.
- Roast the carrots until they are lightly browned and cooked through, about 15 to 20 minutes, turning halfway through the baking time.
- Place the vinaigrette ingredients into a small bowl and whisk until blended.
- Arrange the carrots on a platter, and top with the pistachios, dates, herbs and slivered preserved lemon.
- Drizzle the vinaigrette on top and serve.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 736Total Fat: 52gSaturated Fat: 7gUnsaturated Fat: 45gSodium: 446mgCarbohydrates: 60gFiber: 14gSugar: 35gProtein: 16g