These Dukkah Roasted Carrots are made with a nutty spice blend and roasted in the oven until tender. They’re a simple yet flavorful side dish that goes great with any meal.
What is Dukkah?
Dukkah (doo-kah) is an Egyptian spice blend generally made of nuts, coriander, cumin, salt, and pepper. Some blends include fennel seeds or contain different nuts like hazelnuts, pistachios, and peanuts. When paired with extra-virgin olive oil and pita, it makes a great dipping spice. It can also be used for a variety of different dishes like fish or chicken.
It has a coarse texture that adds a satisfying crunch to whatever you put it on and the spices add tons of flavor to any dish. For these dukkah roasted carrots, we used a premade mixture, but you can use homemade or whatever dukkah blend you can get your hands on.
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Why You’ll Love This Recipe
- Easy Side Dish: When you’re looking for something to go alongside your main entrée, these carrots are just the thing to make. They come together in a flash and go with just about any protein.
- Minimal Ingredients: Nearly everything in this recipe is made with pantry staples that you likely already have in your kitchen.
Ingredient Notes
Ingredient quantities are listed in the recipe card at the bottom of the post. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Baby Carrots: Not to be confused with “baby-cut” carrots which are more of a snacking veggie.
- Extra-Virgin Olive Oil: For drizzling on the carrots.
- Dried Parsley: For a touch of earthiness.
- Dukkah: We use a hazelnut blend we got at Fortnum and Mason, but you can use a peanut or pistachio blend.
- Salt + Pepper: We use fine sea salt.
- Honey: We like to add a drizzle of honey on top just before serving, but feel free to omit it.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Prep the carrots. Cut the tops off the carrots and save for another use. Wash and pat dry then place on a parchment lined baking sheet.
STEP 2: Add the spices. Drizzle on the olive oil followed by the dried parsley, dukkah, salt, and pepper. Toss until well coated.
STEP 3: Bake. Bake for 25-35 minutes at 400°F (205°C) or until tender when poked with a fork. The bake time depends on how thick your carrots are. Once they’re done, drizzle with honey and serve warm.
Expert Tips
- Don’t discard the carrot tops. They can be used in place of parsley in chimichurri or as a base for pesto. You can also use them as a garnish on salads or cocktails.
- Use a butterknife to clean the base of the carrot tops. Sounds odd, but it works. To get that pesky dirt off, run the carrot under cold water and use a butterknife to scrape the top until the dirt comes off.
FAQ
We got ours at Fortnum and Mason, but you can find dukkah online or even at Trader Joe’s. If you really want to go all out, you can make your own.
No. However, if you want a bit of spice, we recommend adding some red chili flakes or Aleppo pepper.
Serving
Looking for something to eat with these dukkah roasted carrots? We’ve got you covered with a few ideas below:
- Holiday Side Dish: Add these to your Thanksgiving, Christmas, or Easter menu.
- Chicken: Pair these dukkah carrots with a smoky grilled or roasted chicken.
- Fish: Use as an accompaniment for salmon or white fish.
- Lamb: We made some delicious lamb koftas once and made these as one of our side dishes. It was honestly one of the best meals we ever had! We highly recommend it with lamb!
Storage
If you have any leftover carrots, store them in an airtight container and keep in the fridge for up to 4 days.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!
📖 Recipe
Dukkah Roasted Carrots
Ingredients
- 2 bunches baby carrots about 20 carrots
- 2 tbsp extra-virgin olive oil
- 1 tbsp dried parsley
- 2 tsp dukkah
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- Honey for serving
Instructions
- Preheat the oven to 400°F (205°C) and line a small baking sheet with parchment paper.
- Cut the tops off the carrots and save for another use (like chimichurri). Cut off any thin roots at the bottom. Wash and pat dry then place on the baking sheet.
- Drizzle the olive oil over top and sprinkle on the parsley, dukkah, salt, and pepper. Toss until well coated.
- Bake for 25-35 minutes* or until the carrots are tender when poked with a fork. Drizzle with honey and serve warm.
Notes
- Carrot Tops: You can use the tops in place of parsley in chimchurri or in another sauce. They also make a unique cocktail garnish!
- Washing: If you're finding it difficult to get the dirt off the base of the carrots tops, use a butter knife to scrape it off while running the carrot under cold water.
- Bake Time: Depending on how thick your carrots are, the bake time can vary. Ours are usually done at 25 minutes, but some may take longer.
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