These Roasted Carrots and Dates are a gourmet, crowd pleasing side dish but are easy to make and made with affordable ingredients. A colorful, flavor-packed recipe that would make any holiday table sing!
– Carrots – Red onion – Extra Virgin Olive Oil – Kosher Salt – Black pepper – Southern Grove Chopped Dates – Flat-leaf parsley – Southern Grove Pistachios – Lemon – Salt – Water – Red pepper flakes – Ground cumin – Paprika – Cayenne pepper
Peel the onion but don’t slice off the root end. Slice in half and cut into 1-inch wedges, keeping the core intact as much as possible. Gently toss the onions and carrots with olive oil, salt, and pepper. Transfer to two rimmed baking sheets and spread out.
Roast at 425ºF for 20-25 minutes, tossing halfway through. Scatter the chopped dates across the pans and bake for another 5-8 minutes, until carrots and onions are nicely browned and tender.
Make the pistachio pesto. Add the pistachios, parsley, lemon zest, lemon juice, garlic, salt, and pepper to a food processor. Blend until a paste forms. Gradually stream the olive oil in with the motor running, scraping down as you go. If needed, add a tablespoon or two of water to get a creamy, spoonable consistency.
Also make the seed sprinkle. Heat a frying pan over medium heat until warm. Add the olive oil, pepitas, paprika, cumin, red pepper flakes, cayenne, and a pinch of salt. Stir almost continuously for 2 minutes, or until golden brown and toasty.
Assemble the dish. Transfer the roasted carrots, onions, and dates to a large plate or serving platter. Drizzle some of the pistachio pesto on top. Scatter some seed sprinkle on top and enjoy!