Ingredients:

  • 1 lb (450g) carrots, peeled and halved lengthwise
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1/3 cup (50g) Medjool dates, pitted and halved
  • 1 tbsp (21g) honey
  • 1/4 cup (30g) shelled pistachios, roughly chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). In a large mixing bowl, toss the carrots with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.
  2. Spread the carrots in a single layer on a parchment-lined baking sheet. Bake for 20–25 minutes, flipping halfway through, until the edges are charred and centers are tender.
  3. Remove the tray from the oven, scatter the halved dates around the carrots, and drizzle with honey. Return to the oven for 5–7 minutes until the dates are glossy and plump.
  4. Remove from oven and immediately sprinkle with chopped pistachios. Drizzle with fresh lemon juice and garnish with chopped fresh parsley.