Imagine a side dish so stunning, it will make your guests forget everything else on their plate. These Roasted Whole Carrots with Pistachio Dukkah aren't just a simple vegetable – they're a culinary journey that combines the sweet earthiness of perfectly roasted carrots with the crunchy, aromatic magic of Middle Eastern-inspired dukkah. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 pound whole carrots
- 2 tablespoons olive oil
- 1/2 cup pistachios, chopped
- 2 tablespoons dukkah spice mix
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the carrots, allowing them to become tender and caramelized.
- Wash the whole carrots thoroughly under running water to remove any dirt. If the carrots have greens attached, trim them off, leaving about an inch of the tops for presentation.
- In a large mixing bowl, toss the cleaned carrots with 2 tablespoons of olive oil. Ensure that each carrot is well-coated with the oil for optimal roasting.
- Spread the oiled carrots in a single layer on a baking sheet. Make sure they are not overcrowded, as this will help them roast evenly and develop a nice caramelization.
- Sprinkle salt over the carrots to taste. This will enhance their natural sweetness during the roasting process.
- Roast the carrots in the preheated oven for about 25-30 minutes, or until they are tender and golden brown. You can check for doneness by piercing them with a fork; they should be easily pierced but still hold their shape.
- While the carrots are roasting, prepare the pistachio dukkah. In a small bowl, combine 1/2 cup of chopped pistachios with 2 tablespoons of dukkah spice mix. Mix well to ensure the pistachios are evenly coated with the spices.
- Once the carrots are done roasting, remove them from the oven and let them cool for a couple of minutes. This will help them set slightly before serving.
- To serve, arrange the roasted carrots on a serving platter. Generously sprinkle the pistachio dukkah mixture over the top, allowing it to adhere to the warm carrots.
- For an extra touch, you can drizzle a little more olive oil over the top and garnish with fresh herbs if desired. Serve warm as a delicious side dish or a light vegetarian main course.
Tips
- Choose fresh, firm carrots with vibrant color for the best results. Organic carrots tend to have more intense flavor.
- Don't overcrowd the baking sheet – give each carrot breathing room to ensure even roasting and beautiful caramelization.
- For extra flavor, try using different varieties of carrots like rainbow or heirloom carrots to add visual appeal.
- If you can't find pre-made dukkah, you can easily make your own spice mix with toasted nuts, sesame seeds, and aromatic spices.
- For a more intense flavor, consider marinating the carrots in the olive oil and salt for 30 minutes before roasting.
- Use a meat thermometer to check the internal temperature of the carrots – they should reach around 210°F for perfect tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and make a delicious addition to salads or grain bowls.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 0mg
