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Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah
Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah

Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah

Servings: 8

Source:

Chef Andy Pyle of Providence’s XO Café

Notes:

Give your vegetables a nice crunch with this Egyptian condiment.

Ingredients

¼ cup hazelnuts, toasted
3 Tbsp. sesame seeds, toasted
3 Tbsp. coriander seeds, toasted
2 Tbsp. pumpkin seeds, toasted
2 Tbsp. walnuts, toasted
1 Tbsp. cumin seeds, toasted
½ Tbsp. fennel seeds, toasted
1 tsp. kosher salt
¼ tsp. sugar
Pinch of red pepper flakes

Directions

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.

In a food processor, combine all the ingredients for the dukkah and pulse until a coarse spice mix forms.

Transfer carrots and parsnips to a serving platter and sprinkle generously with toasted hazelnut dukkha.