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:

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 30

Total Time: 45

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

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