Dukkah Spiced Carrots

Dukkah Spiced Carrots

Prep. Time: 10 mins
Cook Time: 20 mins

A twist on a classic side dish, these carrots are a perfect pairing with your roast dinners.


  • 1 bunch new baby carrots, peeled & topped & tailed 
  • 1 tbsp olive  oil


  • 20g blanched hazelnuts 
  • 30g blanched almonds 
  • 1 tbsp cumin  seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds 
  • 2 tbsp sesame  seeds
  • 1 tbsp fresh thyme, leaves shredded from stalk 
  • 1 tsp sea  salt
  • ½ tsp black peppercorns


  1. Heat the oven to 180ºC / 160ºC fan / gas 4.
  2. Place the carrots in a roasting tin and drizzle over the olive oil. Roast in the centre of the oven for 20-30 minutes or until tender and slightly caramelised. Turn once or twice if needed.
  3. To make the Dukkah, mix together the hazelnuts, almonds, cumin seeds, fennel seeds, coriander seeds and sesame seeds. Spread over a baking tray and cook in the oven for 8 minutes until toasted but not too coloured. Remove and cool for a couple of minutes.
  4. Place the cooked spices into the Spice Grinder along with the thyme, sea salt and peppercorns and process until you have a crunchy mixture rather than a powder.
  5. Serve the carrots with a generous sprinkling of the Dukkah.Store any remaining mix in the grinding bowl sealed with the lid.

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