Colorful carrots and citrus plus green pistachios and pepitas means this high-fiber vegan side dish hits practically every color of the rainbow and offers a multitude of flavors and textures.
Preheat oven to 450°F. Cut any large carrots in half lengthwise so all are roughly the same width. Toss together carrots, pepper, 1 tablespoon oil, and ¼ teaspoon salt on a large rimmed baking sheet; spread in an even layer. Roast, stirring once halfway through, until carrots are browned in spots and tender, 30 to 35 minutes.
Meanwhile, put dates, orange juice, vinegar, and remaining 1½ tablespoons oil in a small bowl. Stir and mash dates using the back of a spoon just until mixture starts to thicken and look creamy, 1 to 2 minutes.
Working with 1 citrus fruit at a time, cut tops and bottoms off each fruit, exposing segments. Place fruit cut side down on work surface, and cut away peel and white pith, completely exposing segments. Slice flesh crosswise into ¼-inch-thick rounds, removing and discarding seeds. Transfer rounds to a baking sheet lined with paper towels to absorb excess juices.
Stir together pepitas, pistachios, coriander, and remaining ¼ teaspoon salt in a small bowl.
Gently toss together roasted carrots and date mixture on baking sheet; arrange on a large platter with citrus rounds. Top with pistachio mixture.
Absolutely delicious! My carrot-disliking daughter even enjoyed this.