Honey Roasted Carrots with Dates and Hazelnuts

Ah, the simple beauty of a roasted carrot. They’re easy, inexpensive, delicious, and versatile. In this holiday-ready side dish, carrots are tossed in oil, honey, and pepper flakes for a sweet and spicy punch of flavors. 





2 pounds medium carrots, scrubbed and tops trimmed to about 1/2-inch (2 to 3 bunches)
6 tablespoons olive oil, divided
1/3 cup honey
1/2 teaspoon red pepper flakes, or to taste (optional)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/3 cup chopped fresh herbs (parsley and/or dill)
1/3 cup chopped hazelnuts, toasted
1/4 cup finely chopped dates (about 6 medium dates)
1 lemon, zested and juiced



  • Prep the carrots: Cut the carrots on a diagonal into 3-inch pieces. Halve the top pieces lengthwise if they are thick so that all of the carrots are roughly the same thickness.
  • Dress the carrots and roast:
    In a large bowl, mix 3 tablespoons of olive oil with the honey and red pepper flakes (if using). Add the carrots and toss to combine. 
  • Spread out on a rimmed baking sheet, cut-side down when possible. If the pan is crowded, spread the carrots out over 2 sheet pans. Season with salt and pepper.
  • Bake, tossing the carrots and rotating the pan(s) halfway through, until knife-tender and lightly browned around the edges, 35 to 40 minutes.Make the topping:
  • Meanwhile, make the topping. In a medium bowl, combine the fresh herbs, hazelnuts, dates, lemon juice, lemon zest, and the remaining 3 tablespoons of oil. Mix and season with salt and pepper to taste.
  • Plate and serve:
    Transfer the carrots to a platter and spoon the herb mixture over the top. Serve immediately.
  • Store any leftovers in an airtight container in the fridge for up to 3 days, keeping the topping and carrots separate if possible. 


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