Food & Cooking Recipes Ingredients Pasta and Grains Roasted Carrots with Oat Dukkah 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 10 mins Total Time: 50 mins Servings: 4 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. Ingredients 1 egg white 4 tablespoons extra-virgin olive oil 1 ½ teaspoons honey ¾ cup rolled oats ¼ cup shelled pistachios ¼ 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 Directions 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. Cook's Notes Dukkah is traditionally served with olive oil as a dip for crudites. (You dunk the vegetables in the oil first to help the mixture adhere.) But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads. Rate it Print