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baked carrot recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This easy baked carrot recipe transforms humble carrots into a flavor-packed, family-friendly side dish with a unique Za’atar Pistachio Crumble, perfect for weeknights or special gatherings. It features tender, sweet carrots with aromatic spices and a crisp, Mediterranean-inspired topping.
Ingredients
- 2 lbs carrots, peeled and cut into 2-inch pieces
- 0.25 cup extra virgin olive oil, divided
- 2 tablespoons date syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup Panko breadcrumbs
- 0.25 cup pistachios, roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon za’atar spice blend
- 1 teaspoon lemon zest
- 1 clove garlic, minced
Instructions
- Preheat Oven and Prep Carrots: Preheat oven to 400F (200C). Line a large baking sheet with parchment paper. Wash, peel, and cut carrots into uniform 2-inch pieces, halving thicker ones lengthwise for even cooking.
- Season Carrots: In a large bowl, toss the prepared carrots with 2 tablespoons olive oil, date syrup, ground cumin, ground coriander, smoked paprika, sea salt, and black pepper until every piece is evenly coated.
- Roast Carrots: Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 25-35 minutes, flipping halfway through, until tender-crisp with lightly caramelized edges. If browning too fast, slightly reduce oven temperature by 10-15 degrees F (5-8C).
- Toast Crumble Base: While carrots roast, prepare the Za’atar Pistachio Crumble. Heat a small, dry skillet over medium heat. Add the Panko breadcrumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crisp. Transfer to a medium bowl and let cool slightly.
- Finish Crumble Mixture: To the toasted Panko, add the roughly chopped pistachios, finely chopped parsley, finely chopped mint, za’atar spice blend, lemon zest, and minced garlic. Drizzle with the remaining 2 tablespoons olive oil and toss until evenly moistened and wonderfully fragrant.
- Serve Baked Carrots: Once the carrots are cooked, remove them from the oven. Carefully transfer the warm carrots to a clean serving platter. Generously scatter the Za’atar Pistachio Crumble over them and serve immediately.
Notes
If carrots are browning too fast during roasting, reduce the oven temperature by 10-15 degrees F (about 5-8C). For a quick weeknight version, skip the fresh herbs and just use toasted Panko with za’atar for the crumble. Maple syrup or honey can be substituted for date syrup, and avocado oil for olive oil in roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 180g)
- Calories: 255 calories
- Sugar: 15 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy side, baked carrots, za’atar, pistachio, healthy, Mediterranean, weeknight, family-friendly, roasted vegetables
