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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.

Source: EatingWell Magazine, November/December 2016


Recipe Summary test

40 mins


Dukkah Spice Blend


Instructions Checklist
  • 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.

  • Sprinkle chickpea flour into the pan. Toast, stirring constantly, until evenly browned, 30 seconds to 1 minute. Immediately scrape into a separate small bowl.

  • 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.

  • 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.

  • 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 Facts

1 cup each
152 calories; protein 3.5g; carbohydrates 15.3g; dietary fiber 4.9g; sugars 6.8g; fat 9.6g; saturated fat 3g; cholesterol 10.2mg; vitamin a iu 22674.7IU; vitamin c 8.9mg; folate 39.6mcg; calcium 69.9mg; iron 1.4mg; magnesium 49.1mg; potassium 519.7mg; sodium 235.3mg; thiamin 0.2mg.

2 1/2 vegetable, 2 fat