Best Roasted Carrots And Dukkah Recipes
ROASTED CARROTS AND DUKKAH
Make and share this Roasted Carrots and Dukkah recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pound cumin and coriander seeds with the salt in a mortar to a powder.
- Add sesame seeds and hazelnuts.
- Continue to pound till a coarse crumb.
- Preheat oven to 200°C.
- Toss carrots and oil together, season with salt.
- Place on lined baking tray.
- Roast for 1 hour till tender.
- Place in serving dish.
- Drizzle with a little olive oil and sprinkle with dukkah.
Nutrition Facts : Calories 140.4, Fat 13.2, SaturatedFat 1.2, Sodium 303.5, Carbohydrate 5.1, Fiber 2.5, Sugar 1.4, Protein 2.8
ROASTED CARROTS WITH FETA AND DUKKAH
Recipe for roasted carrots topped with crumbled feta cheese and the Middle Eastern spice mix, dukkah.
Provided by @MakeItYours
Number Of Ingredients 11
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.
ROASTED CARROTS WITH FETA AND DUKKAH
Dukkah, an Egyptian condiment with a distinctly nutty taste, is definitely not a typical spice blend but, rather, a fragrant combination of roasted nuts and seeds. You can use dukkah as a crust for meat, chicken or fish, as a dip for pita bread and olive oil or as a seasoning for vegetables. I love roasting carrots (buy the ones with the green tops still on because they're fresher and sweeter) with olive oil and then topping them with the dukkah and a bit of tangy cheese. It makes an ordinary vegetable side dish something extra special.
Provided by Russ Myers @Beegee1947
Categories Vegetables
Number Of Ingredients 11
Steps:
- 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 a mortar and pestle.
- 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.
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