Roasted Carrots with Preserved Lemons and Dates

Ingredients

• 7 large (1 pound total) orange carrots and purple carrots, peeled and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 0.25 teaspoon freshly cracked black pepper, plus more to to taste
• 0.25 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
• 1 cup pistachios, gently smashed
• 0.5 cup chopped dried dates (about 5 dates)
• 0.5 cup roughly chopped fresh flat-leaf parsley
• 0.5 cup roughly chopped fresh cilantro
• 0.25 cup roughly chopped fresh mint
• 2.5 tablespoons chopped preserved lemon

Steps

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. 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.