Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt, and Mint
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.
Servings: 4 people, as a side
Ingredients
- 2 bunches rainbow carrots, trimmed and peeled
- 1 tablespoon 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
Instructions
- Get ready. Position a rack in the middle of your oven and preheat to 400°F. 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.
Video
Notes
- I try to go for the smallest rainbow carrots I can find at the store–I find they have the best texture and flavor when they're roasted. If you end up with a mixed bag, pull the smaller ones out of the oven first and set aside while the bigger ones finish tenderizing. Or you can slice the larger carrots in half lengthwise to save time–it just won't be quite as pretty.
- Feel free to replace the rainbow carrots for standard carrots.
- I prefer to remove the tops and peel my carrots rather than scrub them–in my mind it takes about the same amount of time and the carrots stay nice and dry so they caramelize better. If you prefer a scrub, more power to you, just make sure to dry the carrots well afterwards.
- Nutritional information does not include the dukkah.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 88kcal | Carbohydrates: 17.9g | Protein: 4.3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Trans Fat: 0.003g | Cholesterol: 1.3mg | Sodium: 127.3mg | Potassium: 598.3mg | Fiber: 5g | Sugar: 8.9g | Vitamin A: 28520.7IU | Vitamin C: 11.2mg | Calcium: 92mg | Iron: 0.7mg
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