Roasted Carrots and Dates with Pistachio Pesto
User Reviews
4.9
Roasted Carrots and Dates with Pistachio Pesto
Description
Roasted Carrots and Dates with Pistachio Pesto features carrots cut into chunks and red onion wedges, all tossed in olive oil and roasted until tender and caramelized. Chopped dates are added toward the end to warm through without losing their sweetness. This combination results in a mix of earthy, sweet, and savory flavors.
The pistachio pesto is prepared by pulsing shelled pistachios with flat-leaf parsley, garlic, fresh lemon zest and juice, salt, pepper, and olive oil until it forms a thick paste. This fresh, slightly tangy pesto pairs well with the sweetness of the roasted vegetables and dates.
The finished dish is garnished optionally with parsley and complemented by a spiced seed sprinkle of pepitas and warm spices like cumin and paprika, providing a crunchy, aromatic layer. This recipe suits a side dish or vegetarian main with balanced textures and bright flavors.
Using salted pistachios reduces the added salt needed in the pesto. The dates should be chopped finely and measured carefully, enhancing the sweetness without overwhelming the dish. The recipe allows minor seasoning adjustments based on ingredient salinity.
Ingredients
Carrots and Dates
- 2 pounds (900g) carrot peeled
- 1 medium red onion sliced into 1-inch wedges
- 3 tablespoons extra virgin olive oil
- kosher salt
- black pepper freshly cracked
- 3/4 cup (112g) dates chopped, pitted
- 1 small handful flat-leaf parsley roughly chopped, optional garnish
Pistachio Pesto
- 1/3 cup (40-45g) pistachios shelled
- 2 cups (25-30g) flat-leaf parsley leaves and tender stems
- 3 small garlic cloves, chopped
- 1 medium lemon zested and juiced
- A pinch salt
- black pepper freshly cracked
- 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 cumin ground
- 1 teaspoon paprika
- Pinch 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
- Measure and finely chop ¾ cup dates if using whole dates to evenly distribute sweetness.
- If pistachios are salted, add only a pinch of salt to the pesto; use about ¼ teaspoon if unsalted.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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