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Oven-Roasted Carrot Side Dish with Grapes & Dukkah

5 from 1 reader review
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 6 -8
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Ingredients

Roasted Carrots

  • 2 lbs (907 grams) carrots, scrubbed (and peeled if you like)
  • 2 cups red grapes
  • 2 tablespoons olive oil
  • sea salt and ground black pepper, to taste

Dukkah (makes extra)

  • ½ cup toasted hazelnuts
  • 1 tablespoon sesame seeds
  • 1 teaspoon Nigella seeds, optional
  • 1 teaspoon coriander seed
  • 1 teaspoon cumin seed
  • ½ teaspoon salt
  • ¼ teaspoon ground chilies, optional

Assembly

  • 10-12 fresh mint leaves, finely sliced

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment and set aside.
  • Cut the carrots into 2-inch pieces. If your carrots are thick, cut them in half down the middle before cutting into 2-inch lengths.
  • Set a medium saucepan of water over high heat. Once the water is boiling, add a god pinch of salt and all of the carrots. Bring the carrots to a boil and then simmer for 5 minutes. Drain the carrots thoroughly and blot them dry with a clean towel.
  • Add the carrots to a large bowl along with the grapes, olive oil, salt, and pepper. Toss to combine. Spread the carrots and grapes out on the baking sheet in a single layer, spreading everything out as much as you can.
  • Roast the carrots and grapes in the oven for 20-25 minutes, stirring them up at the halfway point. The finished carrots should be tender and a slightly browned.
  • While the carrots are roasting, make the dukkah. In a food processor or mini food processor, combine the hazelnuts, sesame seeds, Nigella seeds, coriander, cumin, salt, and ground chilies. Pulse until everything is coarsely ground. Set aside.
  • Transfer the roasted carrots and grapes to a serving platter and top with the sliced mint and sprinkles of dukkah. Enjoy warm.

Equipment

Recipe Notes

  • You could use shelled pistachios, walnuts, or even almonds (or a mix) in the dukkah! I just like the hazelnut flavour with the carrots.
  • If you don’t have a food processor/mini processor, just chop the hazelnuts up fine and then stir those together with the sesame seeds, nigella seeds, salt, and chillies. Also replace the whole coriander and cumin seed with an equal amount of ground coriander and cumin, and then stir those in with the rest!
  • You can make the dukkah a couple weeks in advance. Keep it in a sealed jar at room temperature.
  • Leftover dukkah is great sprinkled on top of dips, served with fresh bread and olive oil, or as a topping for salads.
This tender roasted carrot side dish has loads of flavour from sweet-tart roasted red grapes, sprinkles of dukkah (an Egyptian nut and seed mixture), and fresh mint.