Roasted Carrots with Preserved Lemons and Dates

★★☆☆☆

Prep: 20 mins Cook: 20 mins Serves: 4

Ingredients

Carrots:
1 pound large orange and purple carrots, peeled and halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly cracked black pepper, plus more to taste
Vinaigrette:
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons fresh orange juice (from 1 navel orange)
2 tablespoons za'atar
2 teaspoons honey
Pinch of kosher salt
Additional ingredients:
1 cup pistachios, gently smashed
½ cup chopped dried dates (about 5 dates)
½ cup fresh flat-leaf parsley, roughly chopped
½ cup fresh cilantro, roughly chopped
¼ cup fresh mint, roughly chopped
2½ tablespoons preserved lemon, chopped

Instructions

1. Place a large rimmed baking sheet in oven and preheat oven to 400°F. Toss together carrots and oil in a large bowl, and season with salt and pepper to taste. Remove hot baking sheet from oven and place carrots, cut-side down, on baking sheet. Roast carrots until lightly browned and cooked through but not soft, 15 to 20 minutes, turning halfway through baking time.
2. While carrots roast, prepare the vinaigrette: Place oil, lemon juice, orange juice, za'atar, honey, and salt in a small bowl or jar (secure lid to jar if using); whisk or shake until combined.
3. Remove carrots from oven, and transfer to a cutting board; let cool slightly, about 5 minutes. Cut into 1-inch pieces, and place in a large bowl. Add pistachios, dates, parsley, cilantro, mint, and preserved lemon. Drizzle vinaigrette evenly over carrot mixture; toss to combine.

This roasted carrot salad is brightened with bunches of fresh herbs, two kinds of citrus, and the sumac tang of za'atar. The key is to roast the carrots until lightly browned and cooked through but not soft to maintain some texture. Using a preheated baking sheet helps achieve better browning.

Wine Pairing: Medium White