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Charred Carrots with Orange-Maple Glaze and Dukkah

Servings: 4

Dukkah, the Egyptian nut and seed spice blend, is a flavorful and textural complement to the umami of the charred carrots, the saltiness of the bacon, and the tacky sweetness of the glaze. This version calls for benne seeds, which have a slight grassy note, but can easily be substituted with white sesame seeds. It’s important to leave the smaller carrots intact to avoid crossing the fine line between charred and burned.


For the dukkah

  • 1-1/2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. benne seeds or white sesame seeds
  • 1/4 tsp. kosher salt
  • 2 Tbs. toasted pistachios
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh tarragon leaves

For the glaze

  • 1/4 cup maple syrup
  • 1/2 cup fresh orange juice
  • 2 to 4 slices bacon, cooked and cut into 1- to 1-1/2-inch strips
  • Kosher salt

For the carrots

  • 2 lb. carrots, trimmed, and halved lengthwise if large
  • 1 Tbs. olive oil
  • 1-1/2 tsp. kosher salt
  • Lemon wedge, for serving


Make the dukkah

Preheat a dry cast-iron skillet over medium-low heat. Add the coriander, cumin, and benne seeds. Toast until fragrant. Remove from the heat. Let cool. Place toasted seeds, salt, and pistachios in a spice grinder. Pulse until crumbly but not fine. Transfer to an airtight container, and add the parsley and tarragon. Set aside.

Make the glaze

In a small saucepan, whisk together the maple syrup and orange juice. Bring to a boil. Reduce the heat and simmer until reduced to 1/4 cup, 7 to 10 minutes. Stir in bacon. Season to taste with salt. Keep warm.

Make the carrots

Place a rack in the upper third of the oven and preheat the broiler. On a foil-lined baking sheet, toss the carrots with the oil and salt. Spread the carrots in an even layer, arranging the halved carrots cut-side up. Broil until carrots are charred on one side, about 16 minutes. Turn carrots over and broil 2 to 3 minutes more. Remove from the oven, and pour the glaze over the carrots on the baking sheet. Return to the oven. Broil 2 to 3 minutes to caramelize the glaze. Transfer carrots to a warm serving platter, sprinkle with a generous amount of dukkah, and squeeze over fresh lemon juice.


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Reviews (1 review)

  • paleogirl | 01/23/2022

    So I stumbled in this recipe & was immediately inspired! Roasted up some duck legs & used some of the duck fat to brush on the carrots. Then I followed the carrot recipe as stated. My husband said they were the BEST carrots he’s ever eaten. I did not broil, but rather used an air fryer to crisp up the duck legs & cook the carrots at the same time.
    I also used some of the Dukkah seasoning on some pork loin chops that I pounded out & then pan fried. Delish !
    The Dukkah has so many used; can’t wait to use on roasted veggies or in some fish as a coating. Very versatile spice.
    Thanks for the inspiration

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