roasted whole carrots with pistachio dukkah

Sweet roasted whole carrots are sprinkled with a crunchy, seedy pistachio dukkah and served with a cool dollop of tahini yogurt sauce. I love the caramelized flavor of roasted carrots with the warm spices of the dukkah. Top it off with a lemony tahini sauce and you have the perfect vegetable side dish!

do you peel carrots before roasting?

Yes, I always peel carrots before roasting (or any type of cooking for that matter). The peels can be earthy and tough, which detracts from the sweet caramelized flavor of the carrots.

It’s perfectly safe to eat the whole carrot, peel and all, but it won’t taste the best. The carrots also look cleaner and more presentable when peeled.

can roasted whole carrots be made ahead?

Yes, these carrots can be roasted up to 2 hours ahead of time. This is especially helpful during Thanksgiving or other big holidays, when you want to spread out the oven cooked dishes as much as possible!

Refrigerate the carrots if you make them more than 2 hours in advance.

can roasted carrots be reheated?

To reheat, arrange on a baking sheet and warm through at 350°F for 5 minutes. Transfer to a platter, top with pistachio dukkah and serve with yogurt tahini sauce.

what goes well with roasted carrots?

I love to serve these roasted whole carrots with a simple roast chicken and rice pilaf. They both go really well with the tahini yogurt sauce, and they keep the meal balanced and easy.

These roasted carrots and the pistachio dukkah also go well with smoky grilled steaks, so keep an open mind!

how to make roasted whole carrots:

1. Trim greens off of whole carrots, then peel
2. Toss with olive oil and season with salt and black pepper
3. Arrange in an even layer on a foil lined baking sheet
4. Roast for about 35 minutes, or until tender and just beginning to brown
5. Serve with tahini yogurt and pistachio dukkah

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how to make tahini yogurt sauce

1. Combine yogurt, tahini, lemon juice and olive oil
2. Season with salt and black pepper
3. Taste and add more lemon juice or tahini to balance the sauce
4. Top with a drizzle of your favorite olive oil

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how to make pistachio dukkah

1. Toast pistachios and chop
2. Toast sesame seeds until golden, then add cumin, coriander, fennel and caraway seeds and toast until fragrant 
3. Coarsely grind spices
4. Combine ground spices with a pinch of salt and chopped pistachios

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what is dukkah?

Dukkah is an Egyptiap nut, seed and herb blend that is typically made up of hazelnuts, sesame seeds, cumin, coriander and mint.

These are just the base flavors, and other add-ins like caraway, black peppercorns, fennel, nigella seeds, coconut, thyme and paprika can be used as well. The type and ratio of spices varies tremendously– there is no right or wrong way to make dukkah! 

Here, I use pistachios for a sweet nutty flavor, and equal parts of the cumin, coriander, fennel and caraway for a balance of warm and zesty flavors. If you like heat, you can always mix in a pinch of red pepper flakes to taste!

how can you use dukkah?

• Mixed with olive oil for a bread dipping sauce
• Sprinkled on top of a dip, such as hummus
• Sprinkled over roasted vegetables
• Crusted onto fish fillets and seared (I love it with halibut)
• Rubbed onto meat and grilled
• Sprinkled over soups or salads for added crunch
• On top of eggs, over easy or scrambled
• Sprinkled over avocado toast
  

related recipes:

roasted parsnips with maple ginger glaze

parsnip puree with brown butter dijon drizzle and fried shallots

roasted artichokes with creamy chive dipping sauce

swiss chard tart with leeks and pecorino

stuffed squash blossoms with herbs and ricotta

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