Roasted Carrots with Dates and Pistachios

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

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!

Course Side Dish

Cuisine American

Difficulty Easy

Method Roasting

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 235kcal

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.

Video

Nutrition