Dukkah-Spiced Carrots

Dukkah-Spiced Carrots

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From: EatingWell Magazine, November/December 2016

Pan-roasted carrots become an exotic winter side when topped with dukkah, an Egyptian spice blend, in this healthy vegetable recipe. Dukkah plays nicely with other vegetables too. Try it on steamed asparagus in the spring, grilled eggplant in summer and broiled romanesco or cauliflower steaks in the fall.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dukkah Spice Blend
  • ¼ cup hazelnuts
  • 2 tablespoons raw pepitas (pumpkin seeds)
  • 2 teaspoons sesame seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon chickpea flour
  • ½ teaspoon coarsely cracked black peppercorns
  • ¼ teaspoon cayenne pepper
  • Carrots
  • 2 tablespoons butter
  • 2 pounds medium carrots, peeled
  • ⅓ cup finely chopped fresh dill
  • ¾ teaspoon kosher salt

Preparation

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  1. To prepare dukkah: Heat a small cast-iron skillet over medium heat. As it heats, combine hazelnuts, pepitas, sesame, coriander and cumin seeds in a small bowl. Sprinkle the mixture into the pan and toast, stirring constantly, until fragrant and light brown, 3 to 5 minutes. Return to the bowl to cool.
  2. Sprinkle chickpea flour into the pan. Toast, stirring constantly, until evenly browned, 30 seconds to 1 minute. Immediately scrape into a separate small bowl.
  3. Transfer the nut mixture to a spice grinder, mini food processor or blender; pulse until almost evenly ground. Add to the chickpea flour along with peppercorns and cayenne; stir to combine and break up any clumps of nuts and seeds.
  4. To prepare carrots: Heat butter in a large skillet over medium heat. Once the foam subsides, add carrots and toss to coat. Cover and cook, turning occasionally, until just tender when pierced with a fork, 12 to 15 minutes.
  5. Remove from heat, sprinkle (or toss) the carrots with the dukkah, dill and salt. Serve warm.
  • To make ahead: Refrigerate dukkah airtight for up to 2 weeks.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 152 calories; 10 g fat(3 g sat); 5 g fiber; 15 g carbohydrates; 3 g protein; 40 mcg folate; 10 mg cholesterol; 7 g sugars; 0 g added sugars; 22,675 IU vitamin A; 9 mg vitamin C; 70 mg calcium; 1 mg iron; 235 mg sodium; 520 mg potassium
  • Nutrition Bonus: Vitamin A (454% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 2 fat

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