Honey Roasted Carrots with Dukkah

Sweet roasted carrots glazed with honey and olive oil, then finished with a nutty sesame-hazelnut dukkah spice blend. A simple yet elegant side dish that pairs beautifully with grilled meats, roasts, or a festive dinner table.

Chef’s Tip: Add a squeeze of fresh lemon juice just before serving for a bright balance to the honey’s sweetness.

Ingredients

• 1 lb carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 1 ½ tbsp honey
• Eastanbul Black Pepper and Himalayan Salt
• 2 tbsp toasted hazelnuts, chopped
• 1 tbsp Eastanbul Sesame Seeds
• 1 tsp Eastanbul Ground Cumin
• ½ tsp Eastanbul Ground Coriander

• ½ tsp Eastanbul Aleppo Pepper Flakes(optional)

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. Toss carrots with olive oil, honey, salt, and pepper. Roast 25–30 minutes, turning halfway, until caramelized and tender.
3. Toast sesame seeds in a dry pan, then mix with hazelnuts, cumin, coriander, and Aleppo pepper.
4. Transfer carrots to a platter, drizzle with olive oil, and sprinkle with dukkah. Serve warm.

Recipe Products

Eastanbul Whole Black Peppercorns and Himalayan Salt

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Eastanbul Sesame Seeds

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Eastanbul Ground Cumin

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Eastanbul Ground Coriander

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