Best 3 Roasted Carrots With Oat Dukkah Recipes

**Roasted Carrots with Oat Dukkah: A Delightful Blend of Sweetness and Nuttiness**

Elevate your taste buds with our roasted carrots and oat dukkah recipe, a culinary symphony that combines the sweetness of roasted carrots with the nutty crunch of oat dukkah. This delectable dish is not only a feast for the senses but also a testament to the power of simple, wholesome ingredients. In this article, we present a detailed guide to preparing roasted carrots with oat dukkah, along with two additional recipes that showcase the versatility of this flavorful condiment: oat dukkah chicken and roasted beet and carrot salad with oat dukkah. Get ready to embark on a flavor-packed journey, where roasted carrots take center stage, complemented by the aromatic blend of spices and nuts in oat dukkah.

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ROASTED CARROTS WITH OAT DUKKAH

Roasted Carrots with Oat Dukkah image

Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 50m

Number Of Ingredients 11

Ingredients

1 egg white
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
3/4 cup rolled oats
1/4 cup shelled pistachios
1/4 cup sesame seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons fennel seeds
Kosher salt and freshly ground pepper
2 pounds peeled carrots, halved if thick

Steps:

Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

GRILLED CARROTS WITH YOGURT, CARROT-TOP OIL AND DUKKAH

Grilled Carrots With Yogurt, Carrot-Top Oil and Dukkah image

You can serve these carrots with Greek yogurt, or with homemade labneh, if you start the night before (see Tip below). This recipe calls for making your own dukkah: You'll have more than you need, but keep any leftovers in a sealed container to sprinkle over salads, grilled meat or fish. A bunch of carrots from your farmers' market will work best here, but you can also use regular carrots that have been halved or quartered lengthwise. If you can't find bunches of carrots with their fresh tops, you can prepare the oil using parsley instead, or double the tarragon for an even more herbaceous version.

Provided by Yotam Ottolenghi

Categories brunch, dinner, lunch, vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 1/4 pounds/1 kilogram (6-inch/15-centimeter) carrots with greens attached
3/4 cup/40 grams roughly chopped fresh tarragon leaves
1/2 cup/120 milliliters olive oil, plus more for greasing the pan
Kosher salt and freshly ground black pepper
3 tablespoons/50 grams honey (runny honey)
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
1 2/3 cups/400 grams full-fat Greek yogurt
1/4 cup/35 grams blanched hazelnuts, toasted
1/4 cup/35 grams pine nuts, toasted
2 tablespoons coriander seeds, toasted
1 tablespoon plus 1 1/2 teaspoons black and white sesame seeds, toasted
1 teaspoon cumin seeds, toasted
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/4 teaspoon kosher salt

Steps:

Wash and peel the carrots and trim the tops, leaving about 1 inch/3 centimeters of the greens attached. Measure out 1 packed cup/40 grams leafy carrot tops and wash well to get rid of any grit. Squeeze out as much water as possible, and pat dry. Roughly chop the carrot tops then transfer them to a blender.
Add the tarragon, 6 1/2 tablespoons/100 milliliters oil and a small pinch of salt. Blitz until completely smooth, scraping down the sides as needed, then transfer the mixture to a fine-mesh sieve set over a bowl. Strain the mixture, extracting as much oil as possible. (You should have about 3 tablespoons/45 milliliters.) Discard the solids.
Meanwhile, prepare a steamer for your carrots by heating water in your steamer or setting a colander over a large pot with a few inches of simmering water. Once ready, add the carrots and steam for 10 minutes, or until you can easily pierce the thick parts with a knife but the carrots are not overly soft. Transfer the carrots to a large, shallow dish along with the remaining 1 1/2 tablespoons/20 milliliters oil, plus 1/2 teaspoon salt and a good grind of pepper. Toss to combine.
In a large bowl, whisk the honey, vinegar and a tiny pinch of salt. Set aside.
Make the dukkah: Add all the dukkah ingredients to a food processor and pulse a few times until the nuts are roughly chopped. (You should have 1 scant cup.)
Heat a well-oiled grill pan over high. Working in a few batches to avoid overcrowding, grill the carrots on all sides, about 6 minutes per batch. Transfer the grilled carrots to the bowl with the honey dressing, and toss gently to combine.
Season the yogurt with 1/4 teaspoon salt, then spread it out on a large platter. Drizzle all over with the carrot-top oil then add the carrots, arranging them artfully so they're all facing the same direction. Spoon a generous amount of dukkah on top and pass the rest.

ROASTED CARROTS AND DUKKAH

Roasted Carrots and Dukkah image

Make and share this Roasted Carrots and Dukkah recipe from Food.com.

Provided by katew

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1/2 teaspoon flaky sea salt
2 teaspoons sesame seeds, toasted
50 g hazelnuts, roasted, skin removed
1 kgs carrot, washed and halved
1 tablespoon olive oil
sea salt

Steps:

Pound cumin and coriander seeds with the salt in a mortar to a powder.
Add sesame seeds and hazelnuts.
Continue to pound till a coarse crumb.
Preheat oven to 200°C.
Toss carrots and oil together, season with salt.
Place on lined baking tray.
Roast for 1 hour till tender.
Place in serving dish.
Drizzle with a little olive oil and sprinkle with dukkah.

Nutrition Facts : Calories 140.4, Fat 13.2, SaturatedFat 1.2, Sodium 303.5, Carbohydrate 5.1, Fiber 2.5, Sugar 1.4, Protein 2.8

Tips:

Choose the right carrots: Look for carrots that are firm and brightly colored. Avoid carrots that are limp or have blemishes.
Roast the carrots at a high temperature: This will help to caramelize the carrots and give them a slightly crispy exterior.
Add some herbs and spices: This will help to flavor the carrots and make them more interesting.
Make the oat dukkah ahead of time: This will save you time when you're ready to roast the carrots.
Serve the carrots immediately: Roasted carrots are best served hot out of the oven. However, they can also be served at room temperature or chilled.

Conclusion:

Roasted carrots with oat dukkah is a simple but delicious side dish that is perfect for any occasion. The carrots are roasted until tender and slightly caramelized, and the oat dukkah adds a crunchy and flavorful topping. This dish is sure to be a hit with your family and friends.