ROASTED CARROTS WITH FETA AND DUKKAH

Roasted Carrots with Feta and Dukkah image

Provided by @MakeItYours

Number Of Ingredients 11

Previous Next

1 lb. Carrots, peeled and sliced in half vertically
1 Tablespoon olive oil
1/4 Cup crumbled feta cheese
1/4 Cup dukkah (recipe follows)
For the Dukkah:
1/4 Cup hazelnuts
2 Tablespoons sesame seeds
1 Tablespoon coriander seeds
1 Tablespoon cumin seeds
1/4 Teaspoon black pepper
1/4 Teaspoon salt, or to taste

Steps:

To make the dukkah, add the hazelnuts to a dry skillet or cast iron and toast for 1 to 2 minutes, stirring often. Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan. You can also do this in a pre-heated 350 degree oven by spreading the nuts and seeds out on a baking sheet lined with parchment paper and roasting for about 2 minutes.
Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2-4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in amortar and pestle.Store in an air tight container.When ready to make the dish, pre-heat the oven to 400 degrees. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper. Roast for approximately 20 minutes or until the carrots are just fork tender.
Place on a serving dish and top with the crumbled feta and the dukka. Serve warm.