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Sweet and Smokey Roasted Carrots with Yogurt, Dates and Pistachios

carrots on platter with fresh herbs

If you're tired of the same ole, same ole roasted veggies THIS is the dish for you.

It takes the concept of roasted carrots and turns it on it's head in the most delicious way. Instead of just simply roasting carrots in the typical olive oil/salt/pepper combo, they are tossed in a bright, citrusy vinaigrette. The carrots soak up the vinaigrette which turns them a bit soft, slightly sweet with a hint of smokiness.

They will literally go with ANY side dish, but my fav is chicken, leg of lamb or pork tenderloin.

Sweet and Smokey Roasted Carrots with Yogurt, Dates and Pistachios

Print Grocery List Print Recipe
Serves: 4 Total Time: 40 minutes

Ingredients

  • 6 carrots, peeled and halved lengthwise
  • VINAIGRETTE
  • 2/3 cup extra-virgin olive oil
  • 4 cloves of garlic, whole
  • Juice of 1 orange
  • Juice and zest of 1 lemon
  • Generous splash of pickle juice (about 2 tablespoons)
  • 3 tablespoons honey
  • 1/2 teaspoon Aleppo pepper
  • 1/2 teaspoon fish sauce
  • 2 - 4 teaspoons champagne vinegar
  • A generous pinch of salt
  • A very generous 2-3 pinches of pepper
  • GARNISHES:
  • Whole-fat greek yogurt
  • 2 teaspoons lemon juice
  • 1/4 cup toasted pistachios
  • 1/4 cup chopped dates
  • handful of Italian parsley, torn or roughly chopped

Instructions

1

Preheat oven to 425 degrees.

2

Spread carrots out in a 9 x 13 baking dish. You want them to roast evenly, so spread them out in a single layer.

3

In a small measuring cup, whisk together all of the vinaigrette ingredients.

4

Pour the vinaigrette over the carrots, and toss to combine all the ingredients.

5

Cover the carrots with foil and roast for 20-25 minutes, until they turn golden brown, and you can insert a fork easily.

6

To get them extra caramelized, turn your broiler on high and move your oven rack up so it's a couple of inches from the broiler.

7

Broil the carrots for 1-3 minutes, and watch carefully to be sure they don't burn.

8

Transfer carrots to a serving dish.

9

Mix yogurt with lemon juice and a sprinkle of salt.

10

Dollop some yogurt across the carrots, sprinkle with pistachios, dates and parsley.

Notes

This dish is equally delicious served warm or at room temperature.

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