• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Substitutes
  • Basics
  • Pairings

A Nourishing Plate

menu icon
go to homepage
  • Recipes
  • Substitutes
  • Basics
  • Pairings
  • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Substitutes
    • Basics
    • Pairings
    • Subscribe
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes

    March 6, 2023 Fall

    Roasted Carrots and Dates With Pistachios

    Jump to Recipe - Print Recipe

    Roasted carrots, charred dates, chopped pistachios, and a tangy lemon dressing make this side dish very unique. This recipe is dairy-free, gluten-free, and vegan.

    If you’ve never sauteed Medjool dates before, I couldn't recommend it more. They get lightly charred which helps balance out their natural sweetness and yields a somewhat chewier texture.

    The tart lemon dressing adds balance to the sweetness in both the roasted carrots and dates and ties in nicely with the tartness from the sumac. The chopped pistachios are a subtle hint of nuttiness with a needed crunchy textural contrast to the other soft ingredients.

    Ingredients

    • Carrots - I love the contrast of the bright orange carrots against the deep berry color of the sumac.
    • Sumac - a Middle Eastern spice made of ground sumac berries. These burgundy-colored berries taste sweet and tart and have a tangy flavor.
    • Medjool dates - add natural sweetness to the dish.
    • Pistachios - you can either shell your own or buy them pre-shelled, roasted, and seasoned with sea salt for a quicker option.
    • Tangy lemon dressing - lemon zest, lemon juice, extra virgin olive oil, dijon mustard, kosher salt, and freshly cracked black pepper.

    How To Make Roasted Carrots and Dates With Pistachios

    Step 1. Preheat your oven to 425ºF. Cut the carrots on a bias (angle), then transfer them to a baking sheet. Toss with olive oil, kosher salt, and sumac then spread into an even layer. Bake for 20 minutes until fork-tender.

    Step 2. While the carrots roast, prep the dates. Heat a skillet over medium heat. Once hot, add a little olive oil and the chopped dates. Saute for 2-3 minutes or until some charring has occurred.

    Step 3. Make the dressing by whisking together all the ingredients in a small bowl.

    Step 4. Drizzle the dressing over the top and toss to combine.

    Make It Your Way: Substitutions & Variations

    Please remember that recipes are just a starting point.

    How can you make these roasted carrots and dates with pistachios using what you already have? Here are some ideas…

    • No sumac? - try lemon pepper, ground coriander, or za'atar seasoning.
    • No dates? - use prunes or reconstituted dried figs.
    • No pistachios? - use other nuts such as hazelnuts, walnuts, pecans, or almonds.
    • Make it nut-free - toasted pumpkin seeds would be great!
    • Variations - Serve tossed with a couple of handfuls of spring leafy greens or massaged kale (or arugula) to add more bulk.

    More Carrot Side Dishes

    • Crispy Baked Carrot Fries
    • Maple and Miso Roasted Carrots
    • Honey Roasted Parsnips and Carrots
    An oval platter of roasted carrots and dates with chopped pistachios.
    Print Recipe Pin Recipe
    5 from 2 votes

    Roasted Carrots and Dates With Pistachios

    Roasted carrots, charred dates, chopped pistachios, and a tangy lemon dressing make this side dish very unique. This recipe is dairy-free, gluten-free, and vegan.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings: 6
    Author: Lindsey Jenkins

    Ingredients

    • 2 pounds large carrots
    • olive oil
    • 1 tablespoon sumac
    • kosher salt and black pepper
    • 6 pitted dates, cut into small pieces
    • ⅓ cup pistachios roughly chopped
    • mixed spring greens (optional) I used about 3 cups

    Tangy Lemon Dressing

    • zest of 1 lemon
    • 2 tablespoons lemon juice
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon dijon mustard
    • ¼ teaspoon kosher salt
    • couple cracks black pepper

    Instructions

    • Preheat your oven to 425ºF. Cut the carrots on a bias (angle) into about ¼-1/2-inch slices, then transfer them to a baking sheet. Toss with olive oil, kosher salt, and sumac then spread into an even layer. Bake for 20 minutes until fork-tender.
    • Heat a skillet over medium heat. Once hot, add a little olive oil and the chopped dates. Saute for 2-3 minutes or until some charring has occurred and remove them from the heat.
    • Make the dressing by whisking together all the ingredients in a small bowl.
    • Drizzle the dressing over the top and toss to combine.

    Notes

    Make It Your Way: Substitutions & Variations
    No sumac? - try lemon pepper, ground coriander, or za'atar seasoning.
    No dates? - use prunes or reconstituted dried figs.
    No pistachios? - use other nuts such as hazelnuts, walnuts, pecans, or almonds.
    Make it nut-free - toasted pumpkin seeds would be great!
    Variations - Serve tossed with a couple of handfuls of spring leafy greens or massaged kale (or arugula) to add more bulk.

    More Recipe Index

    • Almond Ricotta
    • A spoonful of homemade granola oat butter on top of a jar.
      Granola Butter (Nut-Free, Oat Spread)
    • A bowl of homemade spicy honey mustard.
      Spicy Honey Mustard
    • Ebi shrimp tempura on a wire rack.
      Ebi Tempura (Shrimp Tempura)

    Reader Interactions

    Rate & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

    More about me →

    Spring Recipes

    • A large bowl of potato and asparagus salad with roasted garlic dressing.
      Potato Asparagus Salad With Roasted Garlic Vinaigrette
    • A loaf of carrot cake cut with a couple of slices in the front.
      Carrot Cake Loaf With Zesty Citrus Glaze
    • Lavender Lemonade
    • Sautéed Garlic Scapes with squeezed lime
      Sautéed Garlic Scapes with Smoked Sea Salt and Lime

    Popular Posts

    • A small bowl of spicy sushi mayo with a spoon.
      Japanese Spicy Mayo (For Sushi, Poke, And Beyond)
    • pouring vegan oyster sauce into a glass jar
      Vegan Oyster Sauce Recipe
    • What Goes With Spinach?
    • A short glass of overnight chia seed pudding topped with fresh fig slices and dukkah seasoning.
      Overnight Chia Seed Pudding

    Footer

    Get Started

    Capsule Pantry
    Cooking Basics
    Ingredient Pairings
    Substitutes

    Explore By Seasons

    Fall Recipes
    Winter Recipes
    Spring Recipes
    Summer Recipes

    Connect

    About
    Contact
    Subscribe
    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Privacy policy. Disclaimer. Copyright © 2022 A Nourishing Plate LLC. ALL RIGHTS RESERVED.