Roasted Carrots and Dates with Pistachio Pesto
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4.9
81 reviews
Excellent
Roasted Carrots and Dates with Pistachio Pesto
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Bring something special to the table with this well-loved recipe.
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Ingredients
Carrots and Dates
- 2 pounds (900g) carrots, peeled
- 1 medium red onion, sliced into 1-inch wedges
- 3 tablespoons extra virgin olive oil
- kosher salt
- freshly cracked black pepper
- 3/4 cup (112g) chopped pitted dates*
- 1 small handful of flat-leaf parsley, roughly chopped (optional garnish)
Pistachio Pesto
- 1/3 cup (40-45g) shelled pistachios**
- 2 cups (25-30g) parsley leaves and tender stems
- 3 small garlic cloves, chopped
- 1 medium lemon, zested and then juiced
- A pinch of salt
- freshly cracked black pepper
- 1/4 cup (60 mL) extra virgin olive oil
- 1-2 tablespoons water, plus more as needed
Seed Sprinkle
- 1 tablespoon extra virgin olive oil
- 1/2 cup (70g) Pepitas
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper
Instructions
- Preheat the oven to 425°F. Once preheated, add two rimmed sheet pans to the oven to heat up for 5 minutes.
- Prep the carrots. If the carrots are medium-width, bisect lengthwise; if they're fat, cut lengthwise into quarters; if skinny, leave whole. Cut all the carrots into 2-inch pieces on a sharp diagonal. Toss the carrots and onion wedges in 3 tablespoons of olive oil, and season well with salt and pepper.
- Transfer the carrots and onions to the heated sheet pans and spread out. Roast for 20 to 25 minutes (20 minutes if carrots are skinny), tossing halfway through.
- Add the chopped dates to the pan(s) and roast for 5 to 8 minutes, or until the carrots are tender and slightly caramelized and onions are soft and browned.
- Make the pistachio pesto. Add the pistachios to a food processor and blitz until they're in small pieces. Add the parsley, garlic, lemon zest, lemon juice, salt, and black pepper to taste. Blend until a paste forms, scraping down the sides as you go along. With the motor running, stream in the extra virgin olive oil to start to form a sauce. Scrape down the sides again, and stream in more oil as needed until you have a smooth yet thick texture. If the pesto is still not smooth enough but you don't want to add more oil, add a spoon of water at a time until the sauce comes together into a creamy, spoonable consistency. Taste for seasonings, adding more salt, lemon, or garlic as needed.
- Make the seed sprinkle. Heat a small or medium frying pan over medium heat. After a minute or two, add the olive oil and pepitas, red pepper flakes, cumin, paprika, cayenne, and 1/4 teaspoon kosher salt. Stir almost continuously until golden and seeds are popping, 2 to 2 1/2 minutes. Transfer to a plate and spread out with a spoon, ensuring that the spices evenly coat the pepitas. Allow to cool.
- Assemble the dish. Spoon some of the pesto on a platter. Add the roasted carrots, onions, and dates on top. Scatter some seed sprinkle on top and garnish with chopped parsley.
Notes
- * If using the whole dates, measure out ¾ cup and chop the dates into small pieces.
- * If using the whole dates, measure out ¾ cup and chop the dates into small pieces.
- ** If using salted pistachios, the pesto needs just a pinch of salt. If using unsalted, it needs several pinches, about ¼ teaspoon kosher salt.
- ** If using salted pistachios, the pesto needs just a pinch of salt. If using unsalted, it needs several pinches, about ¼ teaspoon kosher salt.
Nutrition Information
Show Details
Calories
291kcal
(15%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Sodium
258mg
(11%)
Potassium
628mg
(18%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
19176IU
(384%)
Vitamin C
21mg
(23%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8as a side
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Sodium | 258mg | 11% |
| Potassium | 628mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 19176IU | 384% |
| Vitamin C | 21mg | 23% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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