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Roasted Carrots with Hazelnuts
These French-inspired roasted carrots are a change from the usual Thanksgiving side dish, featuring toasted hazelnuts and a hint of date syrup.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 852 kcal
Course:
Side Dish
Cuisine:
Middle Eastern
Ingredients
- 1 pound carrots
- ¼ cup hazelnuts
- 2 tablespoons fresh thyme leaves
- 2 tablespoons date syrup silan
- 2 tablespoons olive oil
- 1 teaspoon Maldon flaky sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Roast hazelnuts on a baking sheet for 5-7 minutes until fragrant. Let cool, then chop roughly.
- Wash and trim carrots. Cut larger ones in half lengthwise.
- Arrange carrots on a baking sheet.
- Drizzle carrots with olive oil and date syrup. Sprinkle with ½ teaspoon salt and pepper.
- Roast for 20-25 minutes, until tender.
- Transfer roasted carrots to a serving platter.
- Top with remaining flaky sea salt, fresh thyme leaves, and chopped hazelnuts.
- Serve immediately.
Cup of Yum
Nutrition Information
Calories
852kcal
(43%)
Carbohydrates
101g
(34%)
Protein
21g
(42%)
Fat
49g
(75%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Monounsaturated Fat
34g
Sodium
2570mg
(107%)
Potassium
1258mg
(36%)
Fiber
23g
(92%)
Sugar
26g
(52%)
Vitamin A
23707IU
(474%)
Vitamin C
71mg
(79%)
Calcium
236mg
(24%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 852
% Daily Value*
| Calories | 852kcal | 43% |
| Carbohydrates | 101g | 34% |
| Protein | 21g | 42% |
| Fat | 49g | 75% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 34g | 170% |
| Sodium | 2570mg | 107% |
| Potassium | 1258mg | 27% |
| Fiber | 23g | 92% |
| Sugar | 26g | 52% |
| Vitamin A | 23707IU | 474% |
| Vitamin C | 71mg | 79% |
| Calcium | 236mg | 24% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.