Roasted Purple Carrots With Black Sesame Dukkah Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and peel the purple carrots, then cut them into even-sized sticks.
• STEP 3.Place the carrot sticks on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat evenly.
• STEP 4.Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the carrots are roasting, prepare the black sesame dukkah. In a dry skillet, toast the black sesame seeds, cumin seeds, coriander seeds, and almonds until fragrant. Let them cool, then grind them in a spice grinder or mortar and pestle until coarsely ground.
• STEP 6.Transfer the ground mixture to a bowl and add the salt, pepper, and paprika. Mix well to combine.
• STEP 7.Once the carrots are done, remove them from the oven and let them cool slightly.
• STEP 8.Sprinkle the roasted purple carrots with the black sesame dukkah, and serve as a side dish or as part of a salad.
• STEP 9.Enjoy the vibrant flavors and textures of this delicious roasted purple carrots with black sesame dukkah!

Cooking Tips

• Make sure to cut the carrots into even-sized sticks to ensure even cooking.
• Toasting the black sesame seeds, cumin seeds, coriander seeds, and almonds before grinding them enhances their flavors.
• You can adjust the amount of salt, pepper, and paprika in the black sesame dukkah according to your taste preferences.

Storage and Serving

• Leftover roasted purple carrots can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can enjoy the roasted purple carrots with black sesame dukkah as a side dish, or incorporate them into salads or grain bowls for added flavor and texture.