Roasted Carrots with Green Dukkah

Green Dukkah is one of those blends that both surprises and seduces. With its delicate balance of toasted almonds, green pistachios and aromatic fennel, it adds crunch, depth and a little magic to whatever it touches.

Carrots may seem modest, but when roasted with a generous sprinkle of Green Dukkah, they transform into something far more luxurious. As they roast, their natural sweetness intensifies, while the spices in the Dukkah add warmth and richness. The result is a dish that’s soft in texture, bold in flavor and full of personality.

This is a simple side that doesn’t feel simple – it looks beautiful on the table and tastes like you’ve put in far more effort than you have. And with a dollop of creamy Greek yogurt underneath and a handful of fresh coriander on top, it’s a dish you’ll want to serve again and again. Whether as a side, a vegetarian main, or a colourful addition to a larger spread, it never fails to impress.

Carrots (you can also use green asparagus, cauliflower or green beans)
Olive oil
Green Dukkah
Salt
Fresh coriander (optional)
Greek yogurt (optional, for serving)

Preheat the oven to 200°C / 400°F (fan).

Wash and trim the carrots, then cut them into sticks or halves depending on size.

Toss the carrots in olive oil, sprinkle generously with Green Dukkah and a little salt – make sure they’re well coated.

Spread the carrots out on a baking sheet lined with parchment paper and roast for about 25–30 minutes, or until they’re tender and lightly golden.

Serve the roasted carrots on a layer of Greek yogurt and finish with a handful of fresh coriander, if you like.

These carrots are delicious warm or at room temperature and pair beautifully with grilled meats, fish or a hearty grain salad. You can also serve them as part of a mezze-style lunch or with a chunk of bread to scoop up the yogurt and spices.

Enjoy your meal!