Honey Roasted Baby Carrots with Muhammara & Dukkah
If there’s a dish that captures the heart of the Mediterranean on a single plate, this is it. Inspired by the sun-soaked flavours of the region, these Honey Roasted Baby Carrots with Muhammara & Dukkah bring together influences from Syria, Turkey, Egypt, and beyond. Sweet, tender carrots are glazed in honey and roasted until caramelized, then served atop a smoky, tangy muhammara—a bold red pepper and walnut spread with roots in Syrian and Turkish cuisine. The final flourish? A generous sprinkle of homemade dukkah, reimagined with pistachios and peanuts, adds a toasty crunch and spice reminiscent of Egyptian street markets.
This dish is more than a side—it’s a celebration of the textures, spices, and warmth that define Mediterranean cooking. Whether served as part of a mezze spread, a holiday table, or a simple weeknight dinner, it’s guaranteed to delight.
Ingredients
Roasted Carrots:
- 1 lb baby carrots
- 1 tbsp olive oil
- 1–2 tbsp honey
- Salt and pepper to taste
Muhammara:
3 red bell peppers, roasted and peeled1 garlic clove, roughly chopped1 cup shelled toasted walnuts1/2 cup bread crumbs (if you want it thicker, add a little more)2 tbsp tomato paste2 tbsp pomegranate molasses3 tbsp extra virgin olive oil1 1/2 tsp Aleppo pepper1/2 tsp red pepper flakes (optional)1/2 tsp sugar1 tsp cumin1/2 tsp salt2 tbsp of lemon juice
Dukkah:
2 tbsp shelled pistachios, toasted2 tbsp unsalted peanuts, toasted2 tbsp hazelnuts, toasted2 tbsp sesame seeds, toasted1 tbsp coriander seeds1 tbsp cumin seeds1/2 tsp flaky sea saltOptional: 1/4 tsp smoked paprika or black pepper
Method
1. Preheat oven to 400°F (200°C).Boil baby carrots in salted water for 2–3 minutes. Drain and pat dry. Toss with olive oil, honey, salt, and pepper. Roast for 20–25 minutes, turning halfway, until tender and golden.
2. Blend red peppers, walnuts, garlic, bread crumbs, molasses, Aleppo pepper, red pepper flakes, sugar, cumin, and salt in a food processor. Drizzle in 2 tbsp olive oil while blending. Add the rest once smooth to emulsify. Adjust seasoning to taste.
3. Toast coriander and cumin seeds in a dry skillet for 1–2 minutes. Let cool. Combine toasted coriander and cumin seeds, pistachios, peanuts, hazelnuts, sesame seeds, and salt in a food processor. Pulse until coarse and crumbly—don’t over-blend.
4. Spread muhammara across a serving dish. Top with warm roasted carrots. Generously sprinkle with the dukkah. Garnish with parsley, olive oil, or pomegranate seeds (optional)
Pro Tip: For an extra pop of contrast, finish the dish with a light drizzle of pomegranate molasses or a squeeze of lemon juice right before serving. The acidity brightens the sweetness of the carrots and ties everything together beautifully.
Bon appétit!
