Roasted Rainbow Carrots with Maple Glaze and Dukkah Crumble
4
60 MIN
Ingredients
2 bunches rainbow carrots, peeled and trimmed
1 tablespoon olive oil
¼ cup maple syrup
Salt and ground black pepper, to taste
1 cup plain Greek yogurt
1 clove garlic, peeled and finely minced
¼ cup dukkah, homemade or store bought
½ cup chopped parsley
For the Dukkah:
½ cup shelled pistachios
¼ cup sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon dried oregano
½ teaspoon sea salt
Directions
1
To make the dukkah, toast the cumin and coriander seeds for a couple of minutes in a small skillet.
2
Transfer them to a spice grinder or small food processor and coarsely grind. You can also grind them using a mortar and pestle. Transfer to a bowl.
3
Add the shelled pistachios to the skillet and toast for about 5 minutes. Transfer to a cutting board and finely chop. Transfer to the bowl with the spices.
4
Toast the sesame seeds in the skillet for a couple of minutes and add to the bowl with the spices and nuts.
5
Add the dried oregano and sea salt and stir to combine.
6
Pre-heat the oven to 400 degrees.
7
Place the carrots on a large sheet pan lined with parchment paper. Drizzle with the olive oil and maple syrup. Season with salt and pepper. Roast the carrots for 15 minutes, flip, using tongs, and continue roasting for an additional 10 to 15 minutes. Remove from the oven.
8
Combine the minced garlic and Greek yogurt. Spread out on a large plate or tray.
9
Place the roasted carrots on top of the yogurt, sprinkle on the dukkah and the chopped parsley.
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