Roasted Carrots and Dates with Pistachio-Peat
Description
Tender roasted carrots and caramelized dates are tossed in a lightly spiced olive oil dressing and finished with a dollop of creamy pistachio paste (peat), toasted pistachios, and herbs. A perfect side for lamb, chicken, or a vegetarian grain bowl.
Ingredients
For the roasted carrots:
500g carrots, peeled and halved (or quartered if large)
2 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika
Salt & pepper to taste
For the mix-in:
6–8 Medjool dates, pitted and halved
1 tbsp honey or maple syrup (optional)
For the pistachio peat:
½ cup shelled pistachios (unsalted)
1–2 tbsp water
1 tbsp olive oil
½ tsp lemon juice
Pinch of salt
Garnish:
2 tbsp chopped roasted pistachios
Fresh mint or parsley, chopped
Lemon zest (optional)
Time
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Instructions
1. Preheat Oven & Roast Carrots
Preheat oven to 200°C (390°F).
Toss carrots with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 20 minutes, then add halved dates and roast for 5–7 minutes more, until carrots are tender and dates begin to caramelize.
2. Make Pistachio Peat (Paste)
Blend pistachios in a food processor until finely ground.
Add olive oil, lemon juice, and a tablespoon of water.
Continue blending until a smooth, creamy paste forms. Add more water as needed.
Season with salt to taste.
3. Assemble & Garnish
Spread a generous spoonful of pistachio peat on a serving plate.
Top with warm roasted carrots and dates.
Drizzle with honey/maple (if using), sprinkle with chopped pistachios, fresh herbs, and lemon zest.
Serving Suggestion
Serve warm or at room temperature. Pairs beautifully with couscous, quinoa, or grilled meats.
Nutritional Info (Per serving, approx. 4 servings)
Calories: ~220
Protein: 4g
Fat: 14g
Carbs: 22g
Fiber: 5g
Sugar: 14g
Q&A
Q: Can I use another nut instead of pistachios?
A: Yes, almonds or cashews make great substitutes, though pistachios give the best flavor.
Q: Can I make it ahead?
A: Yes! Roast carrots and make the paste up to 2 days in advance. Reheat gently and assemble just before serving.
Q: Is pistachio peat the same as pistachio butter?
A: Similar, but peat is usually less oily and more paste-like for sav
ory applications