Roasted Carrots With Feta and Dukkah

Roasted Carrots with Feta and Dukkah
Anita Schecter
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 1 dish (4 servings)
Nutritional Guidelines (per serving)
207 Calories
13g Fat
21g Carbs
5g Protein
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Nutrition Facts
Servings: 1 dish (4 servings)
Amount per serving
Calories 207
% Daily Value*
Total Fat 13g 16%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Sodium 315mg 14%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Protein 5g
Calcium 140mg 11%
*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.

It can be found in most ethnic markets 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.

Typical dukkah contains some common ingredients such as nuts (usually hazelnuts but other nuts can be used), sesame seeds, coriander and cumin along with salt and pepper. From there, you can add your own spin with things like mint, dried thyme or peppers for heat.

You can 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. I love roasting carrots (buy the ones with the green tops still on because they're fresher and sweeter) with olive oil and then topping them with the dukkah and a bit of tangy cheese. It makes an ordinary vegetable side dish something extra special.


  • For The Dukkah:
  • 1/4 cup hazelnuts
  • 2 tablespoons sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • For the Roasted Carrots:
  • 1 pound carrots (peeled and sliced in half vertically)
  • 1 tablespoon olive oil
  • 1/4 cup crumbled feta cheese
  • 1/4 cup dukkah

Steps to Make It

  1. Gather the ingredients.

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

  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.

  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.

  5. Store in an air tight container.

  6. When ready to make the dish, pre-heat the oven to 400 F.

  7. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper.

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

  9. Place on a serving dish and top with the crumbled feta and the dukka. Serve warm.


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