Roasted Carrots
Carrots are making a serious comeback. When I was a kid, my mom's carrots were kept very simple. Boiled with a little butter and MAYBE a sprinkle of brown sugar. Now that I think about it, they sound DELICIOUS but carrots have become fancy and elevated and I am here for it. There are tons of roasted carrot recipes out there but I think mine is extra special with the addition of dukkah (and everything else). They will quickly become your new fave side dish!
Equipment
- baking dish, oven
Ingredients
- 1 lb multi coloured carrots halved
- 2 tbsp olive oil
- 1 tsp sumac
- pinch of salt and cracked pepper
- ¼ cup feta crumbled
- 1-2 tbsp hot honey
- 1 tsp fresh thyme
- 2-3 tbsp pomegranate seeds
- 2 tbsp pistachio Dukkah
Pistachio Dukkah Ingredients
- 4 black peppercorns
- 2 tbsp fennel seeds
- 2 tbsp cumin seeds
- ½ cup pistachios lightly roasted
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp nigella seeds
- 1 tsp flaky sea salt
Instructions
- Preheat oven to 400d.
- Place halved carrots on a baking sheet. Drizzle with olive oil and sprinkle with sumac, salt and cracked pepper. Massage carrots until well coated and place in preheated oven. Bake for 30-35 minutes or until for tender.
- Arrange carrots on a serving plate. Sprinkle crumbled feta on top of hot carrots.
- Sprinkle with thyme and pomegranate seeds and drizzle with hot honey and dukkah.
- To make dukkah place peppercorns, fennel seeds and cumin sees in a cast iron pan over medium high heat. Toast until the sees start to crackle and pop. Transfer to a mortar and pound with the pestle to a course powder. Add remaining ingredients and pound again until the pistachios are roughly broken. Transfer to a jar.