We love how the Egyptian nut, seed and spice blend dukkah adds aroma, flavor and texture to this otherwise simple purple carrot recipe.

Becky Duffett
Source: EatingWell Magazine, April 2020
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

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  • Place carrots, garlic and thyme on the prepared pan. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt; toss to coat. Roast until the carrots are tender but not browned, 25 to 30 minutes. Discard the thyme.

  • Meanwhile, to prepare dukkah: Heat a small skillet over low heat. Add pistachios, sesame seeds, coriander, cumin and the remaining 1/8 teaspoon salt; cook, stirring constantly, until warm and fragrant, 2 to 4 minutes. Remove from heat.

  • Arrange the carrots and garlic on a platter. Drizzle with the remaining 1 tablespoon oil and sprinkle with the dukkah. Serve warm.

Nutrition Facts

160.3 calories; protein 2.8g 6% DV; carbohydrates 15.6g 5% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 6.8g; fat 10.4g 16% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 22496.6IU 450% DV; vitamin c 8.7mg 15% DV; folate 29.5mcg 7% DV; calcium 59.3mg 6% DV; iron 0.9mg 5% DV; magnesium 26.9mg 10% DV; potassium 495.7mg 14% DV; sodium 239.9mg 10% DV.