Moroccan-Spiced Carrots with Whipped Ricotta, Dates + Pistachios

At the risk of sounding extreme -- my favorite holiday side dish of 2025! Also deceptively packed with protein, vitamins + minerals ideal for your health + hormones.

And just like that…the holidays are upon us!

While I aim for the majority of my recipes in this newsletter to be a one-stop-shop complete meal deal (along with the occasional sweet treat because yum) I had to include some new holiday sides this season.

And at the risk of sounding extreme, I declare these Moroccan-Spiced Carrots with Whipped Ricotta, Dates + Pistachios my favorite holiday side dish of 2025!

When you make them (please do yourself and everyone else a favor and make them!) you’ll see exactly why.

First, this dish feels a bit unique and different. Don’t get me wrong, I love all of the OG sides (hi, sweet potato marshmallow casserole) but this recipe still feels completely appropriate for the season while also offering up a fresh, new and vibrant vibe.

Second, there’s the insane flavor. The carrots are halved (this helps them get super tender when roasting) and coated in a Moroccan spice mixture that will make your entire home smell amazing. While you’re roasting them, you’ll quickly whip the ricotta spread in a food processor.

Before the carrots are finished, you’ll remove them and drizzle with honey and sprinkle with chopped pistachios. You’ll mix it all together and roast a little longer, until the carrots are caramelized and the pistachios form these addictive little crackly clusters. You’ll then spread your fluffy, creamy whipped ricotta base over a serving platter, layer on the roasted carrots and top with plump, chewy dates and some parsley leaves for serving.

Make sure each person scoops up some of the whipped ricotta with the carrots and toppings — the combination of the spiced, caramelized carrots and sweet dates with the mild, creamy taste and texture of the whipped ricotta is next.level.good. Endless compliments await!

Along with being delicious, I hope this description paints a picture of how simple this side dish is to make (coming together in 30-40 minutes). If you want to prep ahead, try making the whipped ricotta in advance and storing in an airtight container in the fridge. If you need to bring this dish to a holiday gathering, I recommend keeping the whipped ricotta, carrots and toppings all separate, then warming the carrots (preferably covered in the oven for 10-15 minutes) and plating it altogether quickly after you’ve arrived. Or keep the carrots at room temp for a bit, they’ll still be good.

Along with being a gorgeous side dish that comes together quickly and a major crowd pleaser, this recipe boasts some serious hormone health benefits to boot!

Cooking the carrots increases the amount of bioavailable beta-carotene, which the body converts to vitamin A, supporting optimal liver health and the detoxification of excess estrogen. It also boosts antioxidants that fight inflammation and oxidative stress in the body (especially helpful when you’re in your follicular/ovulatory phases and oxidative stress naturally increases!)

Then you’ve got the ricotta, which is a sneaky source of protein and adds about 50 grams to this dish (ideal for keeping blood sugar balanced). It’s also rich in minerals, particularly tryptophan, which is a pre-cursor to serotonin, your mood-regulating hormone.

Aaand let’s not forget the Moroccan spices like cinnamon, ginger, turmeric, paprika, and cumin, which are known for their anti-inflammatory, high antioxidant and digestive-boosting properties.

Basically, this is a holiday side dish that checks all of the boxes — simple to make, delicious to eat, presents beautifully, is rich in nutrients, can accommodate most dietary restrictions and is a guaranteed crowd pleaser!

With that, let’s get into a few more nutrient + hormone specifics, as well as the recipe!