Dill Roasted Carrots with Date Syrup (Edit recipe)

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These carrots are caramelized with a hint of sweetness from the date syrup and freshness from the dill—perfectly balanced!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

8

Serves: 4

Ingredients

1 lb Rainbow Carrots
1.5 Tbsp João's Arbosana Extra Virgin Olive Oil - Wildly Virgin
1 Tbsp Medjool Date Syrup
1 Tbsp Dill, Fresh
1 tsp Garlic Powder
.25 tsp Sea Salt
.25 tsp Black Pepper
1 Tbsp Lemon Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
Peel and slice the carrots lengthwise for even roasting. If using baby carrots, leave them whole or halve them.
In a large bowl, toss the carrots with olive oil, date syrup, garlic powder, salt, and pepper until well coated.
Spread the carrots in a single layer on the prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the carrots are golden and slightly caramelized.
Remove the carrots from the oven and toss them with fresh dill and a squeeze of lemon juice (if using).
Drizzle with a little extra date syrup for a touch of sweetness if desired.
Garnish with extra dill for a fresh finish and enjoy immediately!

Notes

Serving Suggestions:

Perfect as a side dish for roasted chicken, grilled salmon, or a holiday spread.
Add to salads or grain bowls for an extra burst of flavor!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	93
Fat:	5 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	152 mg
Fiber:	2 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.