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Honey Roasted Carrots with Dates and Hazelnuts
Honey Roasted Carrots with Dates and Hazelnuts
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Honey-roasted carrots with herb-date dressing. Perfect side for pork or chicken.
Ingredients:
  • 2 pounds medium carrots, scrubbed and tops trimmed to about 1/2-inch (2 to 3 bunches)
  • 6 tablespoons olive oil, divided
  • 1/3 cup honey
  • 1/2 teaspoon red pepper flakes, or to taste (optional)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/3 cup chopped fresh herbs (parsley and/or dill)
  • 1/3 cup chopped hazelnuts, toasted
  • 1/4 cup finely chopped dates (about 6 medium dates)
  • 1 lemon, zested and juiced
Instructions:
  • Heat your oven to 400°F.
  • Prepare the carrots by cutting them diagonally into 3-inch pieces. If any top pieces are thick, halve them lengthwise to ensure uniform thickness among all the carrots.
  • Prepare and roast the carrots: Combine 3 tablespoons of olive oil with honey and optional red pepper flakes in a large bowl. Add the carrots and mix well. Place the carrots on a baking sheet, ensuring they're cut-side down if possible. If overcrowded, use 2 sheet pans. Season with salt and pepper. Roast, occasionally stirring and rotating the pan(s) halfway through, until tender with golden edges, for 35 to 40 minutes.
  • Prepare the topping: In a medium bowl, mix together fresh herbs, hazelnuts, dates, lemon juice, lemon zest, and the remaining 3 tablespoons of oil. Season with salt and pepper to taste.
  • Presentation is key: Arrange the carrots on a platter and generously drizzle the herb mixture on top. Serve promptly. Any remaining dish can be stored in the refrigerator for up to 3 days in a sealed container, with the topping and carrots kept separate if feasible. Enjoyed the recipe? Share your feedback with us below!

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