• 2 bunches carrots, fronds trimmed to 3″ or so
• 2 tablespoons maple syrup
• 2 tablespoons avocado oil (can substitute coconut oil)
• Salt/pepper to taste
• ½ cup hazelnuts
• ¼ cup white sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• ½ teaspoon black peppercorns
• ½ teaspoons sea salt
• ½ cup unflavored, unsweetened yogurt
• 2 tablespoons tahini
• ½ lemon, juiced
• 1 clove garlic, minced
• 1 dash ground cumin
• 1 teaspoons maple syrup (optional)
• Water to thin (optional, depending on consistency of yogurt)
Preheat oven to 400º F. Arrange carrots on a parchment lined sheet tray and drizzle with olive oil and maple syrup. Toss to coat, season with salt and pepper to taste.
Meanwhile, heat a skillet (cast iron if possible) over medium heat. Add the hazelnuts and toast for 5-6 minutes, stirring frequently. You want to have a slight nutty and sweet hazelnut aroma, be careful not to burn. Remove hazelnuts from skillet and transfer to a plate to cool. Return skillet to stove and add the sesame, coriander, cumin, fennel, and peppercorns. Toast for 3-4 minutes or until fragrant. Again, stir frequently and avoid any burning aromas. Remove from heat, transfer to a separate plate allow to cool. While seeds are cooling, remove any loose skins from the toasted hazelnuts. My method: place hazelnuts in a cloth produce bag or a soft towel, rub against hazelnuts. Don’t worry if some skins remain and some peel off. We just don’t want loose skins.
When nuts and seeds are cool, place in a mortar and pestle along with sea salt and grind until combined and broken. Dukkah is not meant to be a fine powder but rather a textured, slightly chunky spice mix. A few larger pieces are okay. But be sure to break seeds down enough to release their flavors. See attached photo for finished dukkah consistency.
Place carrots in oven for 15 minutes. Flip. Return carrots to oven for additional 10-15 minutes or until tender.
Meanwhile, prepare tahini yogurt. Combine all ingredients in a bowl and taste. Add extra lemon or maple if necessary. You want the consistency to be just thin enough to drizzle. without getting to watery.
Place carrots on a serving platter and drizzle with tahini yogurt. Generously sprinkle the dukkah over the carrots, and finish with a quick grind of salt and pepper. Serve alongside extra dukkah and yogurt for additional dipping.
Notes from Brooke: Feel free to use whichever yogurt you fancy (although I will recommend a plain, unsweetened, unflavored version). I used a coconut yogurt called Coyo, because it’s all natural and has minimal ingredients.
If you have a tree nut allergy, the hazelnuts in the dukkah can easily be swapped out for sunflower seeds, pumpkin seeds, or which ever other nuts you prefer/can tolerate. (Suggestions include: pistachios, almonds, cashews, pine nuts, sunflower seeds, pumpkin seeds)