1 ½ pounds carrots, peeled
3 tablespoons extra virgin olive oil (you can substitute coconut oil or butter)
1 tablespoon dried lemon peel, ground
juice from ½ lemon
¼ cup dukkah mix
salt to taste
pepper to taste
Roasted carrots with dukkah is a wonderful variation on roasted veggies. Dukkah is an aromatic and hearty spice and nut mix that Egyptians consider a side dish all on its own. Traditionally eaten with raw vegetables like tomatoes (yum!), or with flatbread, dukkah is an accompaniment so versatile, it can be used over the top of meats, sprinkled over salads, or used spooned over the tops of cooked veggies, like these tasty roasted carrots with just a bit of lemon tang added for zest and sweetness.
Easy roasted carrots with dukkah recipe
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment or foil and lightly grease the surface with vegetable oil or butter.
Using a blender or coffee grinder, grind the lemon peel to fine powder.
In a medium mixing bowl, combine the following:
lemon peel powder
Set bowl aside.
Peel the carrots and cut off the tips. Slice each carrot in half lengthwise and then place in the bowl with oil and lemon. Toss or mix to coat the carrots.
Place carrots on a cookie sheet and spread out in single layer. Roast until carrots are tender (about 20 minutes). Transfer the roasted carrots to a serving plate and sprinkle liberally with dukkah mix.
Optionally, you can garnish roasted carrots with dukkah. You can also garnish with crumbled feta or spoon some yogurt over top, making a delicious non-vegan version.