Description
A vibrant and flavorful dish of roasted rainbow carrots enhanced with preserved lemon, sweet dates, and crunchy pistachios, perfectly balanced between savory, sweet, and citrusy notes.
Ingredients
Scale
- 800 grams rainbow carrots, peeled and halved
- 3 tablespoons olive oil
- 1 tablespoon preserved lemon, finely chopped
- 6 Medjool dates, pitted and chopped
- 40 grams pistachios, roughly chopped
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 200°C.
- In a mixing bowl, toss the carrots with olive oil, cumin, salt, and black pepper until evenly coated.
- Line a baking sheet with parchment paper.
- Spread the carrots in a single layer on the baking sheet.
- Roast for 25 minutes, then add chopped dates and continue roasting for another 10 minutes.
- Remove from oven and toss with preserved lemon, honey, and chopped pistachios.
- Garnish with fresh parsley and serve warm.
Notes
- Do not overcrowd the baking sheet to ensure proper caramelization.
- Add the dates toward the end to prevent burning.
- You can substitute honey with maple syrup for a vegan option.
- Roughly chop pistachios for better texture contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted carrots, rainbow carrots recipe, preserved lemon carrots, carrot side dish, healthy roasted vegetables