Roasted Carrots With Dates Lime & Spiced Butter 2021 Sticky, Spicy, Sweet Roasted 2021
Thanksgiving has so many traditions and, for me, most of these are food memories. Growing up, it never seemed like Thanksgiving unless we went to Grandma Alice’s house and partook in the same meal each and every year.
It was exactly what you’d expect, consisting of turkey, mashed potatoes, corn casserole, dinner rolls, and pie. And it was terrific! Even if one component was different, the holiday also seemed… different.
I’ve always loved traditions, probably because, like so many, they’re so ingrained in me. As an adult, celebrating with the family has become the tradition, but the food choices have changed. Our meal still consists of those aforementioned staples, but with updates.
Roasted Carrots With Dates Lime & Spiced Butter Sticky, Spicy 2021
Thanksgiving can often become overly heavy: too many carbs, too much brown color, and nothing exciting. Thankfully, in my world, vegetable side dishes don’t need to be breaded and sauced with cheese to fit in. Instead, I like to actually taste each vegetable’s flavor and hear their crunch.
WHY ROAST VEGETABLES?
Roasting vegetables is hands-down the quickest way to prepare a side dish for large meals. Two important components are needed:
high heat salt and spices
Roasting provides browning to the outside of the vegetable and just cooks the interior, without overcooking it. And as a bonus, I love to roast vegetables because they’re delicious served straight from the oven or at room temperature.
These roasted carrots are influenced by so many flavors that inspire me. I find it so easy to revert to safety with spices that I know and use all the time. Especially at Thanksgiving, the meal can be so much more enjoyable when we look around the world, look outside our safe box, and see what spices can be paired together.
In American dishes, coriander, cumin, and cinnamon aren’t often used together. Cumin is often relegated to chili or salsa, but when it’s mixed with other spices, the combination is like a flavor explosion. These spices all pack intense flavor that is perfectly paired with the sweet, crisp nature of carrots.
And to make them holiday-ready, they’re garnished with chopped dates and pistachios. It’s a sweet, crunchy topping that makes this extra special.
2 ½ lbs carrots, cut into ½-inch pieces
2 tbsp olive oil
1 ½ tsp kosher salt
1 tsp cinnamon
1 tsp coriander
½ tsp cumin
¾ tsp garlic granules
12 dates, pitted and roughly chopped
½ cup roasted pistachios, chopped
- Preheat oven to 425°F.
- Place cleaned and chopped carrots on a large sheet pan. Spread out in an even layer. Drizzle with olive oil, salt, cinnamon, coriander, cumin, and garlic granules. Mix together, coating all the carrots, and spread out, making sure the carrots do not overlap.
- Roast in the preheated oven until the carrots brown on the exterior and are just tender in the center, 20-25 minutes.
- While the carrots are roasting, chop up the dates and pistachios.
- Remove the carrots from the oven and place on a serving dish. Top with prepared dates and pistachios. Serve hot from the oven or at room temperature.
- Preheat oven to 425 degrees . On a rimmed baking sheet, toss the carrots with the oil, and season with salt and pepper. Roast until very tender and golden in spots, about 35 minutes (tossing halfway through).
- In a medium skillet, melt the butter with the capers, cumin, and coriander over medium heat. Cook, stirring, until spices are fragrant, about 1 minute.
- Remove the skillet from the heat, and whisk in the lime juice. Pour over roasted carrots. Gently toss carrots with dates and lime pieces, and transfer to a platter. Tear mint leaves, and sprinkle over top.
Serving: 1 servingCalories: 235 kcal (12%)Carbohydrates: 43.4 g (14%)Protein: 3.7 g (7%)Fat: 7.5 g (12%)Saturated Fat: 1 g (6%)Polyunsaturated Fat: 1.6 gMonounsaturated Fat: 4.5 gTrans Fat: 0 gCholesterol: 0 mgSodium: 331.6 mg (14%)Potassium: 791.6 mg (23%)Fiber: 7.5 g (31%)Sugar: 31.3 g (35%)Vitamin A: 1187.2 IU (24%)Vitamin C: 8.7 mg (11%)Calcium: 84.3 mg (8%)Iron: 1.2 mg (7%)
Can you cut carrots ahead of time for roasting?
Carrots: Carrots can be peeled in advance (if roasting them whole) or peeled and chopped, shredded, or grated up to 3 to 4 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator. … Store in a sealed bag or container with an airtight lid in the refrigerator.
Can you cook carrots a day ahead?
Absolutely! Cooking carrots a day ahead is a time-saver and they are simple to reheat and serve. While the microwave is OKAY to use for reheating, I suggest to pop them on the stove. Add just a bit of butter to the pan and reheat over medium-low heat until the carrots are heated through and just beginning to brown.
How long does it take for carrots to get tender?
7 to 9 minutesCook 1 pound carrots, covered, in a small amount of boiling salted water until crisp-tender. Here’s how long to cook carrots on the stovetop depending on how they’re cut: 7 to 9 minutes for ¼-inch slices. 4 to 6 minutes for strips.
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