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plate with freshly roasted carrots decorated with cheese and baked seeds by teri-ann carty

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!
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Servings: 2
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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
US Customary - Metric

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.

Nutrition

Serving: 1servingCalories: 639kcalCarbohydrates: 53gProtein: 17gFat: 44gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 24gCholesterol: 17mgSodium: 1551mgPotassium: 1445mgFiber: 16gSugar: 25gVitamin A: 38260IUVitamin C: 20mgCalcium: 460mgIron: 10mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.