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Sweet and Smokey Roasted Carrots with Yogurt, Dates and Pistachios

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Cook Time: 40 minutes
Servings: 4

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

  • Preheat oven to 425 degrees.
  • Spread carrots out in a 9 x 13 baking dish. You want them to roast evenly, so spread them out in a single layer.
  • In a small measuring cup, whisk together all of the vinaigrette ingredients.
  • Pour the vinaigrette over the carrots, and toss to combine all the ingredients.
  • Cover the carrots with foil and roast for 20-25 minutes, until they turn golden brown, and you can insert a fork easily.
  • 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.
  • Broil the carrots for 1-3 minutes, and watch carefully to be sure they don't burn.
  • Transfer carrots to a serving dish.
  • Mix yogurt with lemon juice and a sprinkle of salt.
  • Dollop some yogurt across the carrots, sprinkle with pistachios, dates and parsley.

Notes

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