Roasted carrots with dukkah
SmartPoints® value per serving
Dukkah is a delicious Egyptian seasoning blend made with spices, seeds, and nuts. The blend can vary with the spices used, but it almost always includes coriander, cumin, and sesame seeds. We call for hazelnuts, but almonds taste great in the mix, too. It's often used to season bread dipped in olive oil, but don't stop there! You might want to make a double batch of this delicious condiment to keep on hand for sprinkling on everything from rice and salads, to hummus, to roast chicken.
2 pound(s), peeled
½ tsp, divided
¼ cup(s), or almonds
Dried sesame seed kernels
2 Tbsp, chopped (optional)
- Preheat oven to 425°F. Line large baking sheet with parchment paper. Cut each carrot crosswise into 3-inch pieces. For thicker pieces, halve or quarter lengthwise. Place carrots on baking sheet. Drizzle with oil and sprinkle with 1⁄4 tsp salt and black pepper. Toss carrots gently to coat, then spread into single layer. Roast for 20 minutes. Gently stir carrots and continue roasting until browned and tender, about 15 minutes more.
- Meanwhile, heat small skillet over medium. Add coriander and cumin seeds and cook, shaking pan frequently, until toasted and very fragrant, about 2 minutes. Immediately transfer toasted seeds to mini food processor and pulse 4 to 5 times to crack seeds.
- Add nuts to skillet and cook over medium heat, shaking pan frequently, until toasted, 3 to 4 minutes. Add nuts to toasted seeds in processor. Add sesame seeds to pan and cook, shaking pan constantly, until toasted, about 1 minute. Add sesame seeds to processor. Let cool for 5 minutes. Add remaining 1⁄4 tsp salt to processor and pulse until dukkah is coarsely ground, 5 to 6 times. Sprinkle dukkah over carrots. Garnish with parsley (if using).
- Serving size: 3⁄4 cup carrots and about 4 tsp dukkah