Spiced Carrots and Dates

This flavorful roasted carrot side dish features sliced dates, pecans, mint, and a spiced lemon dressing. It's great for Easter, Thanksgiving, or an evening meal.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 272kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 pound carrots trimmed and sliced crosswise on an angle
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper to taste
8 to 10 pitted dates sliced
¼ cup roughly chopped pecans
¼ cup chopped fresh mint

For the dressing

3 tablespoon extra virgin olive oil
1 small lemon juiced
2 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom optional

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Prepare the carrots, and make sure to cut them into pieces that are fairly similar in size so that they cook evenly. I like to cut them crosswise on an angle for a pretty presentation. Toss the sliced carrots in olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet. Roast for 25 to 30 minutes until tender.
In the meantime, prepare the other ingredients. Whisk together the olive oil, lemon juice, honey, salt, cumin, cinnamon, and cardamom in a small bowl or measuring cup.
When the carrots are finished roasting, transfer them to a mixing bowl. Add the sliced dates, pecans, and fresh mint. Pour the dressing over the mixture, and stir until coated. Serve and enjoy!

Notes

This recipe yields about 4 cups, so it can serve more than 4 if it's part of a larger spread.
It can be enjoyed warm or cold, and you can make it up to 24 hours in advance. Keep in an airtight container in the fridge, and stir well before serving.
Feel free to substitute walnuts or another nut/seed for pecans. To make vegan, use maple syrup instead of honey. If you don't have ground cardamom, add a little more cinnamon if desired.

Nutrition