roasted carrots with feta and dukkah

Name: Roasted Carrots with Feta and Dukkah
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) carrots, peeled and sliced in half vertically; 1 tablespoon(s) olive oil; 1/4 cup(s) crumbled feta cheese; 1/4 cup(s) dukkah (recipe follows); FOR THE DUKKAH:; 1/4 cup(s) hazelnuts; 2 tablespoon(s) sesame seeds; 1 tablespoon(s) coriander seeds; 1 tablespoon(s) cumin seeds; 1/4 teaspoon(s) black pepper; 1/4 teaspoon(s) salt, or to taste

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Dukkah, an Egyptian condiment with a distinctly nutty taste, is definitely not a typical spice blend but, rather, a fragrant combination of roasted nuts and seeds. You can use dukkah as a crust for meat, chicken or fish, as a dip for pita bread and olive oil or as a seasoning for vegetables. I love roasting carrots (buy the ones with the green tops still on because they're fresher and sweeter) with olive oil and then topping them with the dukkah and a bit of tangy cheese. It makes an ordinary vegetable side dish something extra special.

►

(1 rating)

yield 4 Servings

prep time 20 Min

cook time 25 Min

method Stove Top

Ingredients For roasted carrots with feta and dukkah

1 lb

carrots, peeled and sliced in half vertically
1 Tbsp

olive oil
1/4 c

crumbled feta cheese
1/4 c

dukkah (recipe follows)
FOR THE DUKKAH:
1/4 c

hazelnuts
2 Tbsp

sesame seeds
1 Tbsp

coriander seeds
1 Tbsp

cumin seeds
1/4 tsp

black pepper
1/4 tsp

salt, or to taste

How To Make roasted carrots with feta and dukkah

1
Dukkah: add the hazelnuts to a dry skillet or cast iron and toast for 1 to 2 minutes, stirring often. Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan. You can also do this in a pre-heated 350 degree oven by spreading the nuts and seeds out on a baking sheet lined with parchment paper and roasting for about 2 minutes.

2
Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2-4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in a mortar and pestle.
3
Pre-heat the oven to 400 degrees. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper. Roast for approximately 20 minutes or until the carrots are just fork tender.
4
Place on a serving dish and top with the crumbled feta and the dukka. Serve warm.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.