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A platter of roasted carrots topped with a glossy sauce and garnished with chopped dark olives and herbs, served on a light-colored dish.

Roasted Carrots with Dukkah & Date Syrup

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Sweet, earthy roasted carrots get a crunchy finish from dukkah and a sticky drizzle of date syrup. Dry-roasting before oiling helps concentrate their flavor and creates an irresistible caramelized bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Side Dish, Vegetarian
Cuisine: Middle Eastern
Calories: 118
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 bunch carrots
  • 6 dates pitted and sliced
  • 2 tablespoon dukkah
  • 1 tablespoon date syrup
  • Kosher salt to taste
  • Flaky salt to finish
  • Olive oil for drizzling

Equipment

  • Sheet tray
  • Spoon or tongs
  • Mixing bowl
  • Green scrubby or peeler
  • Cutting board
  • Chefs knife

Method
 

  1. Preheat oven to 425°F.
  2. Clean carrots by wiping with a green scrubby or peeling. Remove tops.
  3. If carrots are long, slice in half crosswise, then halve lengthwise.
  4. Place carrots cut side down on a sheet tray and dry roast for 15 minutes.
  5. Remove and let cool completely.
  6. Drizzle with olive oil, season with kosher salt, and toss to coat.
  7. Add sliced dates to the pan.
  8. Roast again for 8–10 minutes, or longer depending on how crispy you like them.
  9. Transfer roasted carrots and dates to a serving plate.
  10. Drizzle with date syrup, sprinkle with dukkah, and finish with flaky salt.

Nutrition

Calories: 118kcalCarbohydrates: 32gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 276mgFiber: 3gSugar: 27gVitamin A: 4IUVitamin C: 0.2mgCalcium: 16mgIron: 0.4mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a 375°F oven until warmed through to bring back some crispness.

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