Mains
Date & Harissa Roasted Carrots
Sweet Coachella Valley dates and smoky harissa turn humble carrots into the most-asked-about dish at my dinners. Fully plant-based, naturally gluten-free, and almost entirely hands-off.
Prep15 min
Cook30 min
Serves4
Ingredients
Carrots
- 2 lbs small carrots, scrubbed, tops trimmed
- 4 Medjool dates, pitted
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 tbsp maple syrup
- Juice of 1 lemon
- Sea salt
Herbed cashew cream
- 1 cup raw cashews, soaked 2 hrs
- 1/2 cup water
- 1 small garlic clove
- 2 tbsp lemon juice
- Handful fresh dill and mint
Method
- Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
- Blend the dates, harissa, olive oil, maple, lemon juice, and a big pinch of salt into a loose glaze. Loosen with a splash of water if needed.
- Toss the carrots with most of the glaze and spread them in a single layer. Roast 25–30 minutes, tossing once, until deeply caramelized and tender.
- Meanwhile, blend the cashews, water, garlic, and lemon until silky. Stir in the chopped herbs and season to taste.
- Spread the cashew cream on a platter, pile the carrots on top, and drizzle with the reserved glaze. Finish with extra herbs and a little flaky salt.
Chef's note: Local dates vary in sweetness, so taste the glaze and balance with an extra squeeze of lemon if it runs too sweet. Leftovers are excellent folded into a grain bowl the next day.