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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.
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.
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.
Watch how to make these roasted carrots
Roasted Carrots with Dates and Pistachios
- 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
- 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.
Looks wonderful, I’m trying this! I love the Moroccan type spices.
just made these. Wow! So good and scent was heavenly while cooking. Smells like fall
SO good! Thank you.
Made these for Thanksgiving and WOW! We’re they delish!!
Everyone loved them. Making more today.
Thank you sharing this recipe.
I made your butter horns and they are fantastic!!! Thank you for the recipe, my kids will love them.
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!
Make these last night for my sisters Christmas dinner, was a great hit . All of sisters wants the recipe.
Love your recipes and all you share … excited for your Christmas decorating.
I’m going to try your roasted carrot recipe for Thanksgiving. Needing you to know I tried your Pork and squash recipe and it was delicious! I love how you marry all the spices to get such a fantastic flavor with your recipes. Thank you so much!! I share your video’s and recipes 💙 you are amazing. Hugs to Kip much love
Absolutely wonderful. Warm, spicy just,sweet, savory. So quick and simple
Like everyone who watches your videos, I love them all! I am not a cook but this carrots 🥕 recipe is my first ever, it looked easy a d delicious (and because I had all the ingredients) I am so going to impress not just my family but friends too! Thank you for spreading goodness 🍸👍🏼🙌🏼
I always e joy your presentations.
Hi Kaleb, I just happen to stumble upon one of your posts several months ago. To say that your posts are one of the highlights of my day is an understatement. Your positivity is infectious, your humbleness is appreciated and your knowledge of topic from gardening to cooking to collecting leaves me speechless. You find the good in every situation. Your relationship between you and your mom is special.
My question regarding your above Roasted Carrots recipe is the addition of dates (not a fan). Do you think dried cranberries would be a good substitute? Thinking of making this for Thanksgiving. I think it would be a good replacement for sweet potatoes and healthier too.
Keep on doing you!
Hi Robby! Thanks for all of your kind words! You can definitely try dried cranberries in place of the dates. I haven’t done that, but I think it could be a great and seasonally appropriate alternative! Enjoy!
Tried this for our family Thanksgiving dinner! So many compliments, which you got full credit for! Thank you!