Roasted Carrots And Dukkah Recipes

ROASTED CARROTS WITH FETA AND DUKKAH

Steps:

• Gather the ingredients.
• 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.
• Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2 to 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. Add black pepper and salt. Set aside.
• Pre heat oven to 400 F. 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 about 1/4 cup of the dukkah. Serve warm. Extra dukkah can be stored in an airtight container for one month.

ROASTED CARROTS WITH OAT DUKKAH

Steps:

• Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
• Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

ROASTED CARROTS AND DUKKAH

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.

ROASTED CANDIED CARROTS

Steps:

• Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
• Spray hot pan with cooking spray. Place carrots in single layer in pan.
• Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.