Easy Dukkah Roasted Carrots
Roasted carrots scattered generously with Egyptian dukkah spice while they're still hot straight from the oven, so the nutty spice mix actually sticks.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Egyptian
vegangluten-free
Ingredients
1kgcarrots, halved lengthwise
1/2 cupdukkah spice blend
to tasteolive oil and lemon
Instructions
1
Toss the carrots in olive oil and roast at 200C for about 25 minutes, until a knife slides in easily and the edges have started to caramelise.
2
Scatter the dukkah generously over the carrots while they are still hot straight from the oven.
3
The residual heat and oil are what make the spice mix actually stick instead of falling off.
4
Finish with a good squeeze of lemon just before serving, which cuts through the richness of the nutty dukkah and olive oil.
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