Roasted Carrots With Dukkah Crunch (Printable Version)

Golden roasted carrots topped with crunchy hazelnut dukkah and fresh herbs.

# Ingredient List:

→ Vegetables

01 - 1½ lbs carrots, peeled and halved lengthwise
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper

→ Dukkah

05 - ¼ cup hazelnuts
06 - 2 tbsp sesame seeds
07 - 1 tbsp coriander seeds
08 - 1 tbsp cumin seeds
09 - ½ tsp fennel seeds
10 - ¼ tsp flaky sea salt
11 - ⅛ tsp chili flakes (optional)

→ To Serve

12 - 2 tbsp chopped fresh parsley or cilantro
13 - 1 tbsp extra virgin olive oil for drizzling
14 - 1 tbsp plain Greek yogurt or tahini (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the carrots with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast carrots for 30–35 minutes, turning halfway, until golden and tender.
04 - Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
05 - Add sesame, coriander, cumin, and fennel seeds; toast another 2–3 minutes, stirring, until golden.
06 - Transfer toasted nuts and seeds to a mortar and pestle or food processor. Add sea salt and chili flakes (if using). Pulse or crush until coarsely ground; do not over-process.
07 - Arrange roasted carrots on a serving platter. Drizzle with extra virgin olive oil and sprinkle generously with dukkah. Garnish with fresh herbs and a dollop of yogurt or tahini, if desired. Serve warm.

# Expert Advice:

01 -
  • The contrast between sweet, tender carrots and crunchy, aromatic dukkah is absolutely addictive
  • It looks impressive but comes together with minimal hands-on time
  • The dukkah keeps for weeks, so you can make it once and use it on everything from eggs to roasted vegetables
02 -
  • Dukkah can go from perfectly toasted to burnt in seconds, so stay by the pan and keep things moving
  • The dukkah will make a slight mess when you eat it, with crumbs falling onto your plate, and that's completely part of the charm
  • If you only have pre-ground spices, you can still make this work, but toast them very briefly in a dry pan to wake up their flavors first
03 -
  • If you don't have a mortar and pestle, a heavy skillet and the back of a spoon work for crushing the dukkah, or pulse carefully in a food processor
  • For an extra layer of flavor, add a quarter teaspoon of ground sumac to the dukkah mixture for a bright, tangy note
  • If the carrots seem thick, cut them into quarters lengthwise so they cook through before the edges burn

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