20 Dec 2013

Roasted carrots with garlic oil and dukkah

In case you were wondering, no, I didn’t burn the carrots! They are purple carrots, and I prepped them by scrubbing rather than peeling, because the lovely purple is really only skin deep and if you peel them you lose most of that amazing pigment. I came across these gems the other day at BiRite, a constant source of beautiful farm direct produce (these guys are from Mariquita farm) and inspiration. I was there hoping to replenish my supply of Mast Brothers chocolate chips as I’m working on some pastry recipe development for a café that’s slated to open next year (hello Mo and Ariel if you’re reading this!). Thankfully, the chips were back in stock, and so were these gorgeous carrots. After a long day of baking and sampling cookies, poor me, I was ready for some veggies, but wanted something with a bit more substance and flavor than just the carrots. As you may have noticed from past posts, I’m always down to “put a nut on it”, but I was looking for something that would really meld with the carrots, not just sit on top, and that’s when the inspiration for dukkah hit. Dukkah is a combination of ground nuts, seeds and spices that hails from Egypt and is usually served along side bread and oil as a dip. Hazelnuts, sesame, coriander and cumin are typical ingredients though there are a range of other spices that find their way into modern dukkah. I thought almonds would be delicious with the carrots and I added some chili powder and oregano for added flavor, which along side the cumin and coriander brought a sort of Mexico-via-Egypt vibe to the whole thing. I also browned some garlic in olive which I then strained out before tossing the oil with the carrots and roasting them.

Don’t worry if you can’t find purple carrots, orange is just fine. Also, some of my carrots were bigger than the others, so I cut those in half in an attempt to make them all similar in size which helped them to roast more evenly. Word.



Roasted carrots with garlic oil recipe

1 pound carrots (purple, orange, any color will do)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil

Preheat the oven to 400F. Prep the carrots by scrubbing or peeling them. Place them on a rimmed baking sheet and set aside. In a small skillet, cook the minced in the olive oil on low for 10 minutes or until the garlic is brown but not burnt. Strain out the garlic and drizzle the flavored oil over the carrots. Toss them with big pinch kosher salt until they are covered with the oil. Cover the baking sheet with tin foil and cook for 30 mins at 400F, then remove the foil and cook the carrots uncovered for 10 additional minutes.


Almond dukkah recipe

1/4 cup slivered almonds
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt

In a small heavy bottomed skillet, individually toast the almonds, sesame seeds, coriander seeds and cumin seeds until they brown slightly and become fragrant. It is very important to brown each of these separately as they cook at different rates. Set each aside and bring to room temperature. In a coffee or spice grinder, individually grind the coriander seeds and the cumin seeds. Set them aside in a small bowl. In the same grinder, grind the almonds by pulsing them so there are still some larger chunks. Combine the ground coriander, ground cumin, pulsed almonds along with the whole sesame seeds and the remaining ingredients. Sprinkle over the carrots and dip them into the dukkah. Save any left over in an air tight container as it should last for a few days.


purple carrots cleaned
purple carrots sliced
garlic oil2
dukkah nuts seeds and spices
almond dukkah2


roasted carrots and dukkah



5 Responses to “Roasted carrots with garlic oil and dukkah”

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