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Home » sides » roasted whole carrots with pistachio dukkah

March 30, 2020

roasted whole carrots with pistachio dukkah

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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!

whole roasted carrots with pistachio dukkah

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.

roasted whole carrots with pistachio dukkah recipe

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
  • whole carrots
  • how to roast whole carrots

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
  • tahini yogurt dipping sauce
  • tahini yogurt dipping sauce recipe

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
  • how to make pistachio dukkah
  • pistachio dukkah recipe

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!

roasted whole carrots with pistachio dukkah

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
whole roasted carrots with dukkah and tahini yogurt

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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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roasted whole carrots with pistachio dukkah

whole roasted carrots with pistachio dukkah
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Sweet roasted whole carrots are sprinkled with a crunchy, seedy pistachio dukkah and served with a cool dollop of tahini yogurt sauce.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Side
  • Method: Roast
  • Cuisine: American

Ingredients

roasted whole carrots

  • 3 lbs whole carrots, greens trimmed and peeled
  • 3 tbsp olive oil
  • kosher salt
  • freshly ground black pepper
  • pistachio dukkah (recipe below)
  • yogurt tahini sauce (recipe below)
  • 1 tbsp chopped parsley, for garnish

pistachio dukkah

  • ⅓ cup raw pistachios
  • 2 tbsp sesame seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • ½ tsp kosher salt

yogurt tahini sauce

  • 1 cup whole milk yogurt
  • 2 tbsp tahini 
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • kosher salt
  • freshly ground black pepper

Instructions

roasted whole carrots

  1. Preheat oven to 425°F. Place carrots on a foil lined baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Toss to coat and arrange evenly on the baking sheet. Roast for about 35 minutes, or until tender and caramelized.
  2. Spread tahini yogurt sauce on the bottom of a serving dish, place roasted carrots on top and sprinkle with pistachio dukkah and parsley.

pistachio dukkah

  1. Toast pistachios in a small saute pan over medium low heat until fragrant but still green, about 3 minutes. Transfer to a cutting board, roughly chop, then place in a small mixing bowl. 
  2. In the same skillet, toast sesame, fennel, coriander, cumin and caraway seeds until golden and fragrant, about 2 minutes, stirring often. Transfer the spices to a spice grinder, or mortar and pestle, and chop until coarsely ground. Pour the spices and salt into the bowl with pistachios and mix well. 

yogurt tahini sauce

  1. Combine yogurt, tahini, lemon juice and olive oil in a small bowl. Season to taste with salt and pepper.

Nutrition

  • Serving Size: ⅙ of recipe
  • Calories: 292
  • Sugar: 10g
  • Sodium: 571 mg
  • Fat: 20g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 16.1g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 8.6g
  • Protein: 6.1g
  • Cholesterol: 5.3mg

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