Roasted Carrots With Feta and Dukkah

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
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Updated on 01/18/22
Roasted carrots with feta and dukkah

The Spruce Eats / Kristina Vanni
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
177 Calories
13g Fat
14g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 177
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Sodium 287mg 12%
Total Carbohydrate 14g 5%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 4g
Vitamin C 5mg 24%
Calcium 154mg 12%
Iron 3mg 15%
Potassium 396mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dukkah, an Egyptian condiment with a distinctly nutty taste, is definitely not a typical spice blend but, rather, a fragrant combination of roasted nuts and seeds. Typical dukkah contains some common ingredients such as nuts (usually hazelnuts but other nuts can be used), sesame seeds, coriander, cumin, salt, and pepper. From there, you can add your own spin with things like mint, dried thyme, or spicy peppers.

Dukkah can be found in spice and Middle Eastern markets, and sometimes in the international aisle of some supermarkets, but it's easy to make at home and there are lots of possible variations so you can experiment and find your perfect custom blend.

Use dukkah as a crust for meat, chicken, or fish, as a dip for pita bread and olive oil, or as a seasoning for vegetables. Fresh carrots seasoned with dukkha and olive oil and then topped with tangy cheese make an extraordinary side dish.

Ingredients

For the Dukkah:

  • 1/4 cup hazelnuts

  • 2 tablespoons sesame seeds

  • 1 tablespoon coriander seeds

  • 1 tablespoon cumin seeds

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon salt, or to taste

For the Roasted Carrots:

  • 1 pound carrots

  • 1 tablespoon olive oil

  • 1/4 cup crumbled feta cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for making roasted carrots with feta and dukkah

    The Spruce Eats / Kristina Vanni

  2. To make the dukkah, add the hazelnuts to a dry skillet or cast-iron and toast for 1 to 2 minutes, stirring often.

    A pan with hazelnuts toasting

    The Spruce Eats / Kristina Vanni

  3. Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan.

    A pan with sesame, coriander, and cumin seeds toasting

    The Spruce Eats / Kristina Vanni

  4. Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2 to 4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in a mortar and pestle. Add black pepper and salt. Set aside.

    A food processor filled with seeds and hazelnuts

    The Spruce Eats / Kristina Vanni

  5. Pre heat oven to 400 F. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper.

    A baking sheet with parchment paper and carrots

    The Spruce Eats / Kristina Vanni

  6. Roast for approximately 20 minutes or until the carrots are just fork tender.

    A baking sheet with roasted carrots

    The Spruce Eats / Kristina Vanni

  7. Place on a serving dish and top with the crumbled feta and about 1/4 cup of the dukkah. Serve warm. Extra dukkah can be stored in an airtight container for one month.

    A plate of carrots with feta and dukkah sprinkled on top

    The Spruce Eats / Kristina Vanni

Tip

  • In case you want to make the dukkah in the oven, preheat your oven to 350 F and spread the nuts and seeds out on a baking sheet lined with parchment paper and roast for about 2 minutes.