A good friend of mine gave me this wonderful spice blend called Dukkah. Dukkah is a roasted, fragrant, Middle Eastern spice and nut blend that has a warm, complex, savory, and rich flavor. It is traditionally served with olive oil and fresh bread. It can also be used as an aromatic coating for fish, chicken or lamb before grilling. It’s the finishing touch that makes everything better. I felt like roasting veggies this week and thought Dukkah sprinkled on top of these sweet honey-roasted carrots would be fun. These were the bomb. Dip them in the cumin-yogurt sauce and you will be well on your way to using Dukkah as pixie dust on everything in your kitchen.
- 1 lb. carrots, greens intact, peeled and trimmed
- 2 Tbls. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- ½ cup whole-milk yogurt
- ½ tsp. lemon juice
- 1 small garlic clove, minced
- ¼ tsp. ground cumin
- 2 tsp. honey
- 1-2 Tbls. store-bought dukkah (Trader Joes)
- Heat the oven to 425°F. Line a large rimmed baking sheet with tin foil. On
a secondsheet of foil, toss the carrots with the oil, 1 tsp. salt, and ½ tsp. pepper. Cover tightly with the foil, place on cookie sheet and cook for 20 minutes.
- Next, in a small bowl, combine the yogurt, lemon juice, garlic, cumin, and a pinch of salt. Cover and refrigerate until ready to serve.
- Remove carrots from the oven and drizzle the honey over the carrots and give them a toss. Place carrots back in the oven uncovered, and roast for 20-25 minutes until carrots are tender and start to brown, rotating baking sheet once. transfer to a serving platter. Spoon the yogurt sauce over the carrots, sprinkle with the dukkah, and serve.
- Transfer to a serving platter. Dollop the yogurt sauce on once corner of the platter and sprinkle the carrots with the Dukkah. Serve immediately.