We love how the Egyptian nut, seed and spice blend dukkah adds aroma, flavor and texture to this otherwise simple purple carrot recipe. Source: EatingWell Magazine, April 2020

Becky Duffett


Ingredient Checklist


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

  • 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 calories; 10.4 g total fat; 1.4 g saturated fat; 240 mg sodium. 496 mg potassium; 15.6 g carbohydrates; 4.8 g fiber; 7 g sugar; 2.8 g protein; 22497 IU vitamin a iu; 9 mg vitamin c; 30 mcg folate; 59 mg calcium; 1 mg iron; 27 mg magnesium;