Roasted Carrots and Dukkah
Transform your weeknight vegetable side dish with this vibrant and flavor-packed recipe for Roasted Carrots and Dukkah. Tender, naturally sweet carrots are caramelized to perfection in the oven, then elevated with a sprinkle of homemade dukkah—a nutty, aromatic blend of toasted hazelnuts, sesame seeds, and warm spices like cumin and coriander. This Middle Eastern-inspired topping adds a satisfying crunch and a depth of flavor that is anything but ordinary. Simple yet sophisticated, this easy-to-follow recipe is ready in under 45 minutes and makes an irresistible accompaniment to roasted meats, grains, or salads. Perfect for elevating your dinner table or impressing guests, these roasted carrots with dukkah are as beautiful as they are delicious.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 8 whole Carrots
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 cup Hazelnuts
- 2 tablespoons Sesame seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Fennel seeds
- 0.5 teaspoon Paprika
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and peel the carrots. Slice them lengthwise into halves or quarters, depending on their size, to ensure even roasting.
Place the carrots on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Spread the carrots out in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the carrots are tender and slightly caramelized.
While the carrots are roasting, prepare the dukkah. Start by toasting 1/2 cup of hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and golden brown. Remove from the skillet and allow to cool slightly.
In the same skillet, toast 2 tablespoons of sesame seeds, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, and 1/2 teaspoon of fennel seeds for 2-3 minutes, or until aromatic. Be careful not to burn them.
Once the hazelnuts have cooled, roughly chop them or pulse them in a food processor until they are in small pieces (but not a fine powder). Transfer to a bowl.
Add the toasted seeds to the bowl with the hazelnuts. Stir in 1/2 teaspoon of paprika and 1/4 teaspoon of garlic powder. Mix well to combine. This is your dukkah topping.
Remove the roasted carrots from the oven and transfer them to a serving platter.
Sprinkle the dukkah generously over the carrots. Serve warm or at room temperature.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
