Roasted Carrots And Dukkah Recipes

ROASTED CARROTS AND DUKKAH

Roasted Carrots and Dukkah image

Make and share this Roasted Carrots and Dukkah recipe from Food.com.

Provided by katew

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1/2 teaspoon flaky sea salt
2 teaspoons sesame seeds, toasted
50 g hazelnuts, roasted, skin removed
1 kgs carrot, washed and halved
1 tablespoon olive oil
sea salt

Steps:

Pound cumin and coriander seeds with the salt in a mortar to a powder.
Add sesame seeds and hazelnuts.
Continue to pound till a coarse crumb.
Preheat oven to 200°C.
Toss carrots and oil together, season with salt.
Place on lined baking tray.
Roast for 1 hour till tender.
Place in serving dish.
Drizzle with a little olive oil and sprinkle with dukkah.

Nutrition Facts : Calories 140.4, Fat 13.2, SaturatedFat 1.2, Sodium 303.5, Carbohydrate 5.1, Fiber 2.5, Sugar 1.4, Protein 2.8

ROASTED CARROTS WITH OAT DUKKAH

Roasted Carrots with Oat Dukkah image

Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 11

Ingredients

1 egg white
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
3/4 cup rolled oats
1/4 cup shelled pistachios
1/4 cup sesame seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons fennel seeds
Kosher salt and freshly ground pepper
2 pounds peeled carrots, halved if thick

Steps:

Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

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