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
Keyword appetizer, carrots, side dish, Thanksgiving
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
2 ½lbscarrotscut into ½-inch pieces
1 ½tspkosher salt
12datespitted and roughly 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.