Roasted Rainbow Carrots with Preserved Lemon, Dates, and Pistachios Recipe
This vibrant Roasted Carrots recipe features tender, caramelized rainbow carrots topped with a bright mix of preserved lemon, sweet dates, crunchy pistachios, and fresh herbs, finished with a zesty citrus-honey vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
For the Topping
- 1 cup Pistachios, Chopped
- 1/2 cup Dried Dates, Chopped
- 1/3 cup Chopped Fresh Parsley
- 1/4 cup Chopped Fresh Mint
- 2 Tablespoons Slivered Preserved Lemons
- 1/4 cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Fresh Orange Juice
- 2 Tablespoons Honey
- Salt & Pepper To Taste
For the Carrots
- 1 pound Thin Rainbow Carrots, Halved Lengthwise
- 2 Tablespoons Olive Oil
- Salt & Pepper To Taste
Instructions
- Preheat oven: Preheat oven to 400 degrees F.
- Prepare baking sheet: Line a baking sheet with parchment paper.
- Toss carrots: Toss the carrots with the olive oil, salt and pepper and spread across the baking sheet.
- Roast carrots: Roast the carrots until they are lightly browned and cooked through, about 15 to 20 minutes, turning halfway through the baking time.
- Make vinaigrette: Place the vinaigrette ingredients into a small bowl and whisk until blended.
- Assemble: Arrange the carrots on a platter, and top with the pistachios, dates, herbs and slivered preserved lemon.
- Serve: Drizzle the vinaigrette on top and serve.