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.
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 1/4-1/2-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.