Agean Rainbow Carrots
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.
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