Name: Honey Roasted Carrots with Dates and Hazelnuts
Prep time: 15 min
Cook time: 15 min
Yield: 6
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 -

Honey Roasted Carrots with Dates and Hazelnuts

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Honey Roasted Carrots with Dates and Hazelnuts

1. 2 pounds medium carrots, scrubbed and tops trimmed to about 1/2-inch (2 to 3 bunches) -

2. 6 tablespoons olive oil, divided -

3. 1/3 cup honey -

4. 1/2 teaspoon red pepper flakes, or to taste (optional) -

5. 1 teaspoon kosher salt, or to taste -

6. 1/2 teaspoon freshly ground black pepper, or to taste -

7. 1/3 cup chopped fresh herbs (parsley and/or dill) -

8. 1/3 cup chopped hazelnuts, toasted -

9. 1/4 cup finely chopped dates (about 6 medium dates) -

10. 1 lemon, zested and juiced -

How to cook deliciously - Honey Roasted Carrots with Dates and Hazelnuts

1. Stage

Preheat the oven to 400°F.

2. Stage

Prep the carrots: Cut the carrots on a diagonal into 3-inch pieces. Halve the top pieces lengthwise if they are thick so that all of the carrots are roughly the same thickness.

3. Stage

Dress the carrots and roast: In a large bowl, mix 3 tablespoons of olive oil with the honey and red pepper flakes (if using). Add the carrots and toss to combine. Spread out on a rimmed baking sheet, cut-side down when possible. If the pan is crowded, spread the carrots out over 2 sheet pans. Season with salt and pepper. Bake, tossing the carrots and rotating the pan(s) halfway through, until knife-tender and lightly browned around the edges, 35 to 40 minutes.

4. Stage

Make the topping: Meanwhile, make the topping. In a medium bowl, combine the fresh herbs, hazelnuts, dates, lemon juice, lemon zest, and the remaining 3 tablespoons of oil. Mix and season with salt and pepper to taste.

5. Stage

Plate and serve: Transfer the carrots to a platter and spoon the herb mixture over the top. Serve immediately. Store any leftovers in an airtight container in the fridge for up to 3 days, keeping the topping and carrots separate if possible. Love the recipe? Leave us starts below!