Oven-Roasted Carrot Side Dish with Grapes & Dukkah
Ingredients
Roasted Carrots
-
2
lbs
carrots, scrubbed
-
2
cups
red grapes
-
2
tablespoons
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
Dukkah
-
½
cup
toasted hazelnuts
-
1
tablespoon
sesame seeds
-
1
teaspoon
Nigella seeds (optional)
-
1
teaspoon
coriander seed
-
1
teaspoon
cumin seed
-
½
teaspoon
salt
-
¼
teaspoon
ground chilies (optional)
Assembly
-
10-12
fresh mint leaves, finely sliced
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Cut the carrots into 2-inch pieces, halving thick ones lengthwise.
- Boil a medium saucepan of water, add salt and carrots, and simmer for 5 minutes.
- Drain the carrots and blot them dry.
- In a bowl, combine the carrots, grapes, olive oil, salt, and pepper, and toss to mix.
- Spread the mixture on the baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly browned.
- While roasting, make the dukkah by processing hazelnuts, sesame seeds, Nigella seeds, coriander, cumin, salt, and chilies until coarsely ground.
- Transfer the roasted carrots and grapes to a platter, top with mint and dukkah, and serve warm.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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