Roasted Carrots and Dates  with Pistachio Pesto

"Amazing! The pesto was so flavorful. Another winner recipe!"

"Made it last night, very tasty. Thank you!"

"Roasted dates, you're a genius Nisha! Thanks for helping me feed my family tonight!"

To start, peel the carrots and cut into 2-inch pieces on a diagonal.

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.

Add the pistachios, parsley, lemon zest, lemon juice, garlic, salt, and pepper to a food processor.

Meanwhile, make the pistachio pesto.

Blend until a paste forms. Gradually stream the olive oil in with the motor running, scraping down as you go.

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.

Meanwhile, also make the seed sprinkle.

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!

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