Roasted Carrots With Feta And Dukkah Recipes

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ROASTED DUTCH CARROTS WITH FETA



Roasted Dutch Carrots with Feta image

Roasted Dutch Carrots with Feta make an impressive side dish with minimal effort. Whole baby dutch carrots are oven roasted until fork tender, then arranged on a serving plate with feta and dukkah on top. Dutch carrots give the dish a rustic and beautiful look and are beautifully sweet without the need for sweetener. Try this easy carrot side dish for your next roast meal or during the holidays.

Provided by Cassie Heilbron

Categories     Side Dishes

Time 25m

Number Of Ingredients 5

1 bunch Dutch or Heirloom carrots, trimmed, rinsed & peeled
2 tablespoon Olive Oil
Salt + Pepper to taste
2 tablespoon Feta Cheese or more, to taste
2 tablespoon Dukkah or more, to taste (see note 1)

Steps:

  • Preheat the oven to 200C / 390F.
  • Place carrots on a baking tray, cover with olive oil and toss to combine to ensure carrots are evenly coated. Spread the carrots out and season with salt and pepper.
  • Place tray in oven for 20 minutes or until carrots are fork tender.
  • Place carrots on a serving plate, sprinkle crumbled feta and dukkah on top and serve.

Nutrition Facts : Calories 462 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, Sodium 590 grams sodium, Sugar 15 grams sugar

ROASTED CARROTS WITH FETA AND DUKKAH



Roasted Carrots With Feta and Dukkah image

Make our delicious recipe for roasted carrots topped with crumbled feta cheese and the Middle Eastern spice mix, dukkah.

Provided by Anita Schecter

Categories     Side Dish     Dinner

Time 40m

Yield 4

Number Of Ingredients 11

For the Dukkah:
1/4 cup hazelnuts
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 teaspoon black pepper
1/4 teaspoon salt (or to taste)
For the Roasted Carrots:
1 pound carrots
1 tablespoon olive oil
1/4 cup crumbled feta cheese

Steps:

  • Gather the ingredients.
  • To make the dukkah, add the hazelnuts to a dry skillet or cast-iron and toast for 1 to 2 minutes, stirring often.
  • Move the hazelnuts to a dish and add the sesame seeds, coriander seeds and cumin seeds to the pan. Toast for another 1 to 2 minutes and remove from the pan.
  • Add the toasted hazelnuts, sesame seeds, coriander seeds and cumin seeds to a food processor and pulse for 2 to 4 minutes. You want the ingredients to break down into very small pieces but not to turn into a paste. You can also do this by hand in a mortar and pestle. Add black pepper and salt. Set aside.
  • Pre heat oven to 400 F. Peel the carrots and slice in half lengthwise. Toss in the olive oil and place on a baking sheet lined with parchment paper.
  • Roast for approximately 20 minutes or until the carrots are just fork tender.
  • Place on a serving dish and top with the crumbled feta and about 1/4 cup of the dukkah. Serve warm. Extra dukkah can be stored in an airtight container for one month.

Nutrition Facts : Calories 177 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 5 g, Protein 4 g, SaturatedFat 3 g, Sodium 287 mg, Sugar 5 g, Fat 13 g, ServingSize 1 dish (4 servings), UnsaturatedFat 0 g

ROASTED CARROTS WITH FETA



Roasted Carrots With Feta image

Make and share this Roasted Carrots With Feta recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb carrots, cut into 1/2-inch slices on the diagonal or 1 lb baby carrots, cut in half on the diagonal
1 tablespoon extra virgin olive oil
salt & freshly ground black pepper
2 tablespoons feta cheese, crumbled
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
  • Roast carrots until caramelized, golden, and tender, about 25 minutes.
  • Transfer carrots to a bowl and toss with feta and parsley.

Nutrition Facts : Calories 95.5, Fat 5.2, SaturatedFat 1.6, Cholesterol 6.3, Sodium 158.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.5, Protein 2.1

ROASTED CARROTS WITH OAT DUKKAH



Roasted Carrots with Oat Dukkah image

Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 11

1 egg white
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
3/4 cup rolled oats
1/4 cup shelled pistachios
1/4 cup sesame seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons fennel seeds
Kosher salt and freshly ground pepper
2 pounds peeled carrots, halved if thick

Steps:

  • Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )
  • Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

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