Roasted Carrots with Yogurt and Dukkah

Yield: 4 servings

• 2 lb small young carrots
• 1 tablespoon olive oil
• Salt
• 1 teaspoon red chili flakes
• 2 teaspoon dried oregano
• 2 tablespoon honey
• 1 tablespoon champagne vinegar
• 2 tablespoon chopped parsley or mint

For the dukkah:

• ¼ cup toasted hazelnuts
• ¼ cup pine nuts
• 1 tablespoon sesame seeds
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon salt

Greek yogurt for plating

Step 1: 

Preheat the oven to 400 degrees. Line a sheet tray big enough to hold all the carrots in a single layer with parchment paper With scissors, cut a new sponge in half. Put the carrots in a big bowl of water and let them sit for about 10 minutes for the dirt to soften. Working one carrot at a time, hold the carrot in one hand and use the sponge in the other hand to rub off any dirt, dip the carrot in the water, then transfer to a large clean bowl. Trim the tops off the carrots and cut in half if they are large. In the bowl,pour the olive oil over the carrots and season with the salt, chili and dried oregano. Mix well, then dump the carrots onto the lined sheet tray. Bake in the oven for about 25 minutes, until the carrots are starting to char on the edges and they offer no resistance to a knife. While the carrots are cooking, mix the honey, vinegar and chopped herbs in a medium sized bowl. When the carrots are finished cooking, dump them into the vinegar/ honey mixture while still warm and mix to coat. Set aside to cool

Step 2:

Make the Dukkah: In a small skillet, toast the spices and pine nuts over medium heat until aromatic, stirring often, about 6 minutes. Transfer the spices, pine nuts, hazelnuts and salt to a small food processor or spice grinder. Pulse until roughly ground.

Step 3: 

Spread the yogurt onto a platter, arrange the marinated carrots on top, generously sprinkle the dukkah over the carrots.