Roasted Carrots with Dukkah are an easy side dish and have that caramelized sweet carrot flavor while making an impressive display, garnished with nutty, crunchy dukkah, a drizzle of cooling yogurt and dash of fresh mint. Wonderful for the Holiday table with a few pomegranate perils thrown on top, or as a great vegan side dish any time of the year!
Dukkah is an Egyptian and middle eastern nut, seed, and spice blend, typically used as an accompaniment to oil for dipping bread, but makes a fantastic flavor enhancement to all kinds of vegetables, too. Check for dukkah in the spice aisle, but you can also make your own by grinding down nuts and seeds and mixing your blend together. I found dukkah at Trader Joe’s with the following ingredients: almonds, sesame seeds, fennel seeds, coriander, anise seeds, and salt. It’s rare to find spice blends that aren’t filled with garlic and onion, so I was pleased to find this ready-made FODMAP-friendly condiment to add to my pantry!
Not all dukkah blends have fennel and anise in them like the one from Trader Joe’s. So, if you’re adverse, you’re in luck! Find one with ingredients you like. Fennel and anise have almost licorice like flavors and can turn some people off, but using them in this nutty mix balances out the sweetness of the carrots, while the carrots accent the fennel-anise flavors. Adding yogurt and mint garnishes further cool the overall flavors to round out the dish.
Carrots are a low-FODMAP vegetable. Dukkah contains some moderate FODMAPs but the amount used in a single serving are low-FODMAP. Avoid mixes with pistachios in them. Roasted Carrots with Dukkah is a great side-dish to baked tofu, white rice and a fresh green salad.
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