Description
Sweet roasted rainbow carrots tossed with preserved lemon, dates, and crunchy pistachios for a vibrant and flavorful side dish.
Ingredients
Scale
- 1 pound rainbow carrots, trimmed and peeled
- 1 preserved lemon, finely chopped
- 1/3 cup dates, pitted and chopped
- 1/4 cup pistachios, shelled and roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley or cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the carrots with olive oil, salt, and black pepper until evenly coated.
- Spread the carrots on a baking sheet in a single layer.
- Scatter the chopped preserved lemon over the carrots.
- Roast for 25 minutes, stirring halfway through, until tender and caramelized.
- Remove from the oven and toss with chopped dates, pistachios, and fresh herbs.
- Transfer to a serving dish and serve warm or at room temperature.
Notes
- Do not overcrowd the baking sheet to ensure proper caramelization.
- Add pistachios after roasting to keep them crunchy.
- Adjust the amount of preserved lemon to taste.
- This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted carrots, rainbow carrots, preserved lemon carrots, carrot side dish, healthy roasted vegetables
