Ingredients
- Roasted Carrots with Dukkah
- Dukkah is an Egyptian spice mix consisting of toasted hazelnuts, sesame seeds, dried mint, coriander, cumin, fennel seeds, and black peppercorns. They now carry it at Trader Joe’s and after opening, make sure to keep it in the refrigerator so the nuts don’t become rancid. Since the nuts can easily cook too quickly, sprinkle them halfway through roasting.
- Serves 4
- 2 tablespoons olive oil
- salt to taste
- 8 carrots, peeled, tops cut off, cut in half lengthwise, and then cut in half again
- 1 tablespoon dukkah
Instructions
In a large bowl, add olive oil, salt and pepper and carrots and mix well. Place on baking tray. Do not overcrowd the carrots and make sure they have enough air circulating around each of them. Make sure one flat side of each carrot is making contact with the baking tray for great browning.
Roast in oven on bottom rack for 10 minutes and if they are well browned, turn them over and sprinkle dukkah seasoning over and continue cooking another 10 minutes or until easily pierced with a knife. Toss and place in serving dish.
The technique tips would be:
1. Cut carrots the same size so they cook evenly
2. Use a hot 425 degree oven
3. Place oven rack on the bottom shelf
4. Don’t use too much olive oil so the carrots are swimming in oil.
5. Do not overcrowd carrots on baking tray and spread them evenly out in one layer with the cut side down.
Pingback: Roasted Carrots with Dukkah Spice | An Inspired Kitchen