roasted whole carrots with pistachio dukkah

whole roasted 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.


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

  • 1/3 cup raw pistachios
  • 2 tbsp sesame seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1/2 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


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.


Keywords: roasted whole carrots