This recipe makes a lovely side dish. It’s made with an Egyptian condiment called Dukkah. It’s most frequently used as a dip; here, Dukkah makes a rich and flavorful coating for the carrots with some interesting texture.
Dukkah is similar to Zaatar, but Zaatar has primarily ground herbs, vs. Dukkah, which has seeds.

Agean Rainbow Carrots
Ingredients
DUKKAH
- 3 tbsp slivered almond
- ½ cup chopped hazelnuts
- ¼ cup pine nuts
- 3 tbsp chopped pistachios
- 4 tbsp toasted sesame seed
- 1 tbsp fennel
- ½ tsp paprika
- 1 tsp coriander
- ½ tsp cayenne pepper
- Salt
CARROTS
- 2 lbs rainbow carrots
- 1 tbsp Extra virgin olive oil
- Sea salt
- Fresh ground black pepper
- ¼ c Dukkah
- 4 oz plain Greek yogurt
- 1 tsp minced garlic
Instructions
DUKKAH
- Gently toast the nuts in a dry iron pan.
- When they’re golden brown, add the sesame seeds and remove them from the heat
- Grind the nut mixture and spices together in a food processor
- Watch for a coarse texture. This shouldn’t be smooth
- Taste test and add salt to your liking
CARROTS
- Set your oven to 400F
- Line a cooking pan with parchment paper
- Peel the carrots
- Apply the olive oil, salt, and pepper with your hands for an even coating
- Lay the carrots out on the pan, leaving a space between them.
- On one side, you’ll need a little space for the Dukkah
- Roast the seasoned carrots for 15 minutes
- Turn the carrots to roast the other side
- Continue cooking for 15 minutes more (the carrots will have dark brown tips)
- Turn off the heat in your oven
- Spread the Dukkah in the gap you left previously and let it warm in the oven until fragrant
- Dab the carrots with the Dukkah, and turn them so they get some all over
- Mix the garlic with the yogurt
- Spread the yogurt on your serving platter, placing the carrots on top
- Add a little finishing salt before serving