Roasted Carrots with Oat Dukkah

oat dukkah roasted carrots
Photo: Sidney Bensimon
Prep Time:
10 mins
Total Time:
50 mins

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.


  • 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


  1. 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. )

  2. 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.

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