Roasted Carrots with Dates and Pistachios

Thanksgiving has so many traditions and, for me, most of these are food memories. Growing up, it never seemed like Thanksgiving unless we went to Grandma Alice’s house and partook in the same meal each and every year. It was exactly what you’d expect, consisting of turkey, mashed potatoes, corn casserole, dinner rolls, and pie. And it was terrific! Even if one component was different, the holiday also seemed… different.

I’ve always loved traditions, probably because, like so many, they’re so ingrained in me. As an adult, celebrating with the family has become the tradition, but the food choices have changed. Our meal still consists of those aforementioned staples, but with updates.

Thanksgiving can often become overly heavy: too many carbs, too much brown color, and nothing exciting. Thankfully, in my world, vegetable side dishes don’t need to be breaded and sauced with cheese to fit in. Instead, I like to actually taste each vegetable’s flavor and hear their crunch.

Roasted carrots piled into a white serving bowl topped with parsley, pistachios, and dates

Why roast vegetables?

Roasting vegetables is hands-down the quickest way to prepare a side dish for large meals. Two important components are needed:

  • high heat
  • salt and spices

Roasting provides browning to the outside of the vegetable and just cooks the interior, without overcooking it. And as a bonus, I love to roast vegetables because they’re delicious served straight from the oven or at room temperature.

These roasted carrots are influenced by so many flavors that inspire me. I find it so easy to revert to safety with spices that I know and use all the time. Especially at Thanksgiving, the meal can be so much more enjoyable when we look around the world, look outside our safe box, and see what spices can be paired together.

Orange carrots tossed in spice blend with brown flakes sitting in white bowl with bits of dates and carrots on top

In American dishes, coriander, cumin, and cinnamon aren’t often used together. Cumin is often relegated to chili or salsa, but when it’s mixed with other spices, the combination is like a flavor explosion. These spices all pack intense flavor that is perfectly paired with the sweet, crisp nature of carrots.

And to make them holiday-ready, they’re garnished with chopped dates and pistachios. It’s a sweet, crunchy topping that makes these extra special.

Fork holding carrot and piece of date in front of bowl filled with carrots and wood cutting board

Watch how to make these roasted carrots:

Top down view of orange carrots topped with green parsley sitting in white serving platter on wood surface with extra parsley
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3.96 from 25 votes

Roasted Carrots with Dates and Pistachios

These roasted carrots are dressed up perfectly for Thanksgiving with dates and pistachios. A warm combination of spices complements the sweetness of the dates and the carrots!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: appetizer, carrots, side dish, Thanksgiving
Difficulty: Easy
Method: Roasting
Servings: 8 servings
Author: Kaleb

Ingredients

  • 2 ½ lbs carrots, cut into ½-inch pieces
  • 2 tbsp olive oil
  • 1 ½ tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp coriander
  • ½ tsp cumin
  • ¾ tsp garlic granules
  • 12 dates, pitted and roughly chopped
  • ½ cup roasted pistachios, chopped

Instructions

  • Preheat oven to 425°F.
  • Place cleaned and chopped carrots on a large sheet pan. Spread out in an even layer. Drizzle with olive oil, salt, cinnamon, coriander, cumin, and garlic granules. Mix together, coating all the carrots, and spread out, making sure the carrots do not overlap.
  • Roast in the preheated oven until the carrots brown on the exterior and are just tender in the center, 20-25 minutes.
  • While the carrots are roasting, chop up the dates and pistachios.
  • Remove the carrots from the oven and place on a serving dish. Top with prepared dates and pistachios. Serve hot from the oven or at room temperature.

Nutrition

Serving: 1 servingCalories: 235 kcal (12%)Carbohydrates: 43.4 g (14%)Protein: 3.7 g (7%)Fat: 7.5 g (12%)Saturated Fat: 1 g (6%)Polyunsaturated Fat: 1.6 gMonounsaturated Fat: 4.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 331.6 mg (14%)Potassium: 791.6 mg (23%)Fiber: 7.5 g (31%)Sugar: 31.3 g (35%)Vitamin A: 1187.2 IU (24%)Vitamin C: 8.7 mg (11%)Calcium: 84.3 mg (8%)Iron: 1.2 mg (7%)

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  • 5 stars
    Made these for Thanksgiving and WOW! We’re they delish!!
    Everyone loved them. Making more today.
    Thank you sharing this recipe.

  • Kaleb, thank you for this amazing recipe! I enjoy all of your videos, you are a joy to learn from. I also admire your home. Every room (we see, at least) looks so perfect! Maybe one day you could toy with the idea of showing us how you keep your kitchen so organized. Perhaps we could learn a thing or two.
    Take care and stay safe!