If you are looking for an easy and delicious side for your holiday table, look no further than this simple carrot dish with flavorful nutty seedy dukkah finished with bold and tangy feta. If you are unfamiliar with dukkah, it is an Egyptian spice blend of aromatic spices, nuts, and seeds. It can be utilized in endless dishes as a topper for dips or vegetables or as a crust for roasted fish or meat. Its contents can also be adjusted to whatever you happen to have in your pantry. Regardless of what holiday you are celebrating this spring, this roasted carrot dish can make a beautiful addition to your festive table.
Roasted Carrots with Hazelnut Dukkah and Feta
serves 6
- 2 pounds carrots, scrubbed and peeled
- 1 1/2 tablespoons avocado oil, coconut oil, or olive oil
- 1 tablespoon maple syrup
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- Sea salt
- Freshly ground black pepper
- 1/4 cup hazelnuts, toasted
- 2 tablespoons pistachios, toasted
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons coriander seeds, toasted
- 2 teaspoons fennel seeds, toasted
- 1 tablespoon ground cumin or cumin seeds, toasted
- 2 teaspoon chili flakes
- 1/2 cup sheep or goat's milk feta, crumbled
- 1/4 cup parsley, chopped
*If you do not consume Kitniyot, omit the sesame seeds and sub ground cumin, coriander, and fennel for the seed form.
- Preheat oven to 400 degrees F. Line a sheet tray with parchment paper. Coat the carrots with oil, maple syrup, 1 tablespoon cumin, 2 teaspoons cayenne, and a sprinkling of salt and pepper. Roast for 30 to 40 minutes until carrots are tender and slightly caramelized. Cooking time will vary depending on the thickness of your carrots. Keep an eye out once carrots hit the 20 minute mark in order gauge cooking time.
- While the carrots cook, prepare the dukkah. Place the toasted hazelnuts, pistachios, sesame seeds, coriander seeds, fennel seeds, cumin seeds or ground cumin, chili flakes, and a pinch of salt and pepper into a food processor. Pulse until a coarse mixture forms.
- Once the carrots are cooked, arrange on a serving platter, scatter with feta, parsley, and dukkah. Place remaining dukkah in an airtight container in the refrigerator for up to two weeks.
