Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah
This preparation is one of the simplest and most flavorful you will find. My family and friends love this one and always give me far more credit than I deserve... I love choosing fresh and vibrant carrots from the farmers market. If your limited to thicker carrots, slice them lengthwise
Maple Roasted Carrots with Tahini Yogurt and Pistachio Dukkah
RECIPE
Serves 4 sides
For the Dukkah, you will need a small food processor, spice mill or mortar and pestle
Ingredients-
1 bunch (pref with fresh green tops) organic
carrots, preferably on the thinner side.
1-2 Tbs Dark Maple Syrup
2 Tbs olive oil
Sea salt
Fresh ground pepper
Method-
1- Preheat oven to 425F, line a baking sheet with parchment.
2- Scrub carrots clean (no need to peel when organic) and remove most of the tops allowing about 3” to remain intact (this step is optional is optional)
3- Whisk together maple syrup and olive oil and toss to coat carrots.
4– Assemble on baking sheet, being careful not to overcrowd (you want to encourage caramelized edges, crowding with allow them to steam instead).
5- Season to taste with sea salt and pepper and toast for 35 minutes, turning halfway through, until edges are well caramelized.
While the carrots are roasting...
Tahini Yogurt Sauce (may also be made in advance, but allow to come to room temperature before topping warm carrots)
1/4 cup Greek Yogurt
1/4 cup tahini
1/4 cup water
2 Tbs fresh squeezed lemon juice
1/4 tsp ground cumin (or 1/2 tsp and pinch of smoked paprika, see below*)
Sea salt
Fresh ground pepper
Whisk all together and adjust seasoning. *If you don’t plan on topping the final dish with Dukkah, you may up the cumin to 1/2 tsp and add a pinch of smoked paprika.
Pistachio Dukkah (Egyptian spice blend)
May be made in advance
1/4 cup raw pistachios (shelled)
1/4 cup hazelnuts (optional)
1/4 cup sesame seeds
1/4 cup coriander seeds
2 Tbs cumin seeds
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1- Preheat a heavy bottomed skillet over medium heat (cast iron here works great) and toast coriander and cumin seeds until fragrant. Add sesame seeds and continue toasting for about 1 minute. Add pistachios and hazelnuts with salt and pepper and continue toasting until nuts just begin to turn golden and all is quite fragrant, about 3 minutes. Remove from heat.
2- Place in a food processor or spice mill and pulse until mixture is a combination of fine and course.
3- Sprinkle generously over tahini yogurt drizzles carrots and serve!
4- Excess Dukkah May be stored in an airtight glass jar for a few weeks, longer if refrigerated. Use Dukkah wherever you like! It’s traditionally served with olive oil and fresh bread. It’s delicious with labné or other thick yogurts, all roasted veggies, ricotta, Chèvre, salads, pastas, grains, soups...
Dukkah should have a varied texture. Carrots should be crispy at their edges.
For great caramelization, always avoid crowding. If cooking for a crowd, simply roast in batches. If you have a convection option, even better, but pay attention as this also decreases cooking time.
