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Roasted Carrots with Dates and Pesto

Roasted Carrots with Dates and Pesto
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A stunning side that brings natural sweetness and freshness to every bite.

Sweet, savory, and full of color. This Roasted Carrot & Medjool Date Salad is a fresh twist on a classic side dish. Tender rainbow carrots and red onion are roasted to perfection, then tossed with Natural Delights® Medjool Dates, vibrant parsley, and a drizzle of pesto for a bright, flavor-packed finish. Perfect for holiday tables or weeknight dinners alike, this dish is simple, nourishing, and beautifully balanced.

 

Recipe by Katharine Rosenthal

Ingredients

  • 1 cup Natural Delights Medjool dates (~12 dates), pitted and chopped
  • 2 pounds rainbow carrots, peeled and trimmed
  • 1 medium red onion, sliced into wedges
  • 3 tablespoons avocado oil
  • Salt and cracked black pepper, to taste
  • 1 cup fresh parsley, chopped
  • ½ cup pesto

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Spread the carrots and red onion on the baking sheet. Drizzle with avocado oil and season generously with salt and pepper. Toss to coat.
  3. Roast for 25–30 minutes, stirring once halfway through, until the carrots are tender and caramelized.
  4. Remove from the oven and toss with chopped dates while still warm so they soften slightly.
  5. Drizzle with pesto and sprinkle with parsley before serving.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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