Roasting whole rainbow carrots until caramelized and just a tiny bit charred at the tips is a sure way to make a simple side dish look extra pretty on a platter. But the flavor here goes well beyond its good looks: nutty, crunchy, nutty Egyptian dukkah adds a savory layer to balance the sweetness of the carrots, and the garlicky yogurt acts like a condiment, spreading cooling, tangy, creamy goodness on each bite. Don't sleep on the mint! It adds a freshness that's key–and go for the real-deal rather than using dried.
147 kcal
/serving
25 min
Serves
4
Easy
middle-eastern
Vegetarian
Ingredients
- 2 bunches rainbow carrots, (trimmed and peeled)
- 1 tbsp Extra virgin olive oil
- Kosher salt
- Black pepper
- 1/4 cup dukkah, ( homemade or store bought)
- 1/2 cup Greek yogurt
- 1 garlic clove, (grated or finely minced)
- 1/4 cup chopped mint leaves, (for garnish)
Preparation
Not specified
Cooking
- Get ready.
- Position a rack in the middle of your oven and preheat to 400°F (200°C).
- Line a sheet pan with aluminum foil.
- Season the carrots.
- Place the carrots on the sheet pan and drizzle with olive oil (about 1 tablespoon).
- Sprinkle with a good pinch of salt and pepper and use your hands to rub the oil into the carrots, making sure they’re well coated and seasoned all over.
- Space apart on the sheet pan so they’re not touching, but leave a little room at one side for the dukkah later.
- Roast the carrots.
- Place the carrots in the preheated oven and roast for 15 minutes.
- Use a pair of tongs to flip them so the other side is touching the hot pan.
- Roast until they’re deeply brown and charred at the tip, 10 to 15 minutes more.
- Toast the dukkah.
- Turn off your oven and spread the dukkah on the sheet pan where you left the gap.
- Toast in the oven for just about a minute or so–you want it to get nice and fragrant, but take it out before the sesame seeds burn.
- Remove from the oven, then use tongs to turn the carrots in the dukkah, coating them all over.
- You can also fold the foil at two sides towards the center and shake to coat.
- Set aside to cool just a bit while you make the garlicky yogurt.
- Make the garlicky yogurt.
- In a small bowl, mix the Greek yogurt with the garlic and a pinch of salt.
- Finish and serve.
- Spread the garlicky yogurt on your serving platter, using a spoon to make swoops.
- Drizzle with olive oil, then top with the roasted carrots.
- Sprinkle on the mint and serve.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
147
Calories
5.2g
Protein
4% DV
19.9g
Carbs
7% DV
6.6g
Fat
8% DV
8.0g
Fiber
21% DV
8.5g
Sugars
470mg
Sodium
31% DV
5mg
Cholesterol
1% DV
| Diet Type | Balanced High Fiber |
| Health Labels | Vegetarian Pescatarian Mediterranean Dash Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
