Harissa Roasted Carrots with Dukkah - a flavorful side dish featuring caramelized carrots with a sweet and spicy harissa glaze, creamy yogurt and crunchy spiced dukkah.
Have you had harissa? What about dukkah? If not, you’re in for a treat.
Harissa is a spicy chili-based condiment originating from North Africa and the Middle East. Generally a blend of chili peppers, garlic, oil and spices, it’s basically their ketchup. Harissa is used as the base for stews and curries, or simply enjoyed with bread. This condiment goes with just about anything.
I’ve topped these Harissa Roasted Carrots with a dollop of plain yogurt and a sprinkle of Dukkah.
Dukkah is an Egyptian spice/seed/nut mixture that’s used as a condiment or seasoning, and is made with spices (cumin, coriander) and often hazelnuts or sesame seeds. Toss everything in your mortar and pestle (or food processor) and grind the aromas out. Amazingly fragrant, Dukkah tastes as good as it smells - amazing.
These Harissa Roasted Carrots are the perfect side dish for just about any meal. They're quick, nutrient-dense and super flavorful.
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Alright, enough talk, let’s get to making this super simple Harissa Roasted Carrots with Dukkah
1 - Prep. Preheat oven to 425 degrees F. Remove carrot tops (use them in Carrot Top Pesto!), wash and trim carrots.
2 - Roast Carrots. Spread carrots out on a
3 - Make Dukkah. In a
4 - Serve carrots with a dollop of yogurt and a spoonful of dukkah. Enjoy!
Harissa Roasted Carrots with Dukkah: Tips, Tricks and Tools
Get the right tools: you’ll need a
No need to peel the carrots. Carrot skins are perfectly fine to eat (they even contain additional nutrients!), just make sure to scrub the carrots well.
Save those carrot greens and make carrot top pesto or use as an alternative to parsley.
Harissa varies from mild to spicy. You can generally find it in the ethnic section in the grocery store.
Make it plant-based: Use vegan yogurt or omit yogurt.
We hope you love this simple Harissa Roasted Carrots with Dukkah!
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Harissa Roasted Carrots with Dukkah
- 8 carrots 2 per person, scrubbed, tops removed, save the greens!
- 3 tablespoons harissa
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ cup plain yogurt
- ¼ cup hazelnuts
- 2 tablespoons pistachios shelled, unsalted
- 2 tablespoons sesame seeds
- ½ tablespoon dried mint
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- ½ teaspoon salt
- ½ teaspoon black peppercorns
- red pepper flakes a pinch
- Preheat oven to 425 degrees F. Spread carrots out on a lined baking sheet.
- In a small bowl, combine harissa, maple syrup and olive oil. Using a brush or your hands, coat the carrots in the harissa mixture until they are fully coated. Sprinkle with a little salt. Roast 35-45 minutes or until carrots are tender and caramelized.
- In a food processor, add hazelnuts, pistachios, sesame seeds, mint, cumin seeds, coriander seeds, fennel, salt, peppercorns and red pepper flakes. Pulse until finely chopped.
- Serve with a dollop of yogurt and sprinkle dukkah over carrots. Enjoy!
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