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Steam-Roasted Carrots with Yogurt and Dukkah

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Serves 4

This striking side dish can just as easily work as an appetizer—the carrots make fun finger food. For a pretty presentation, keep a little of the green tops intact.

  • 1-1/2 lb. slender carrots (about 16), peeled and trimmed
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/3 cup whole-milk yogurt
  • 1/2 tsp. finely grated lemon zest
  • 1 small garlic clove, mashed to a paste with a pinch of kosher salt
  • Generous pinch ground cumin
  • 2 tsp. honey
  • 2 Tbs. store-bought or homemade dukkah
Tip:
Dukkah, a blend of nuts, seeds, and spices, has a warm, complex, savory, and rich flavor. Look for the Egyptian spice mix in specialty stores and online. You can also make it yourself with easy-to-find ingredients and our Dukkah spice recipe.

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

Toss the carrots with the oil, 3/4 tsp. salt, and a few grinds of pepper on the baking sheet, and spread into a single layer.  Cover tightly with foil and transfer to the oven to steam for 20 minutes.

Meanwhile, in a small bowl, combine the yogurt, lemon zest, garlic, cumin, and 1/8 tsp. salt. Cover and refrigerate until ready to serve.

Carefully remove the foil, rotate the baking sheet, drizzle the honey over the carrots, and continue roasting, turning the carrots once or twice, until the carrots are tender and beginning to brown, 20 to 25 minutes more. Gently toss the carrots on the baking sheet, and then transfer to a serving platter. Spoon the yogurt sauce over the carrots, sprinkle with the dukkah, and serve.

nutrition information (per serving):
Calories (kcal): 200, Fat Calories (kcal): 110, Fat (g): 13, Saturated Fat (g): 2, Polyunsaturated Fat (g): 1.5, Monounsaturated Fat (g): 9, Cholesterol (mg): 5, Sodium (mg): 430, Carbohydrates (g): 20, Fiber (g): 5, Sugar (g): 11, Protein (g): 3

Photo: Scott Phillips

Carrots not only looked beautiful, charred on one side, but tasted lightly sweet and the yogurt and dukkah was a unique and tasty addition. I have made this dish three times and will not make them any other way when I have long attractive carrots with tops.

Carrots not only looked beautiful, charred on one side, but tasted lightly sweet and the yogurt and dukkah was a unique and tasty addition. I have made this dish three times and will not make them any other way when I have long attractive carrots with tops.

We all LOVED these carrots. I just wish I'd made more! Not everyone loved the spices in the Dukkah (unsophisticated palettes!), but that's ok because you can just leave them off if necessary. I thought the Dukkah smelled and tasted heavenly. I will absolutely make these again.

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