Roasted Carrots With Oat Dukkah Recipes

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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

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

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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