Food & Cooking Recipes Ingredients Pasta and Grains Roasted Carrots with Oat Dukkah 4.7 (3) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 19, 2018 Rate PRINT Share Close Photo: Sidney Bensimon Prep Time: 10 mins Total Time: 50 mins Servings: 4 Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish. Cook Mode (Keep screen awake) Ingredients 1 egg white 4 tablespoons extra-virgin olive oil 1 ½ teaspoons honey ¾ cup rolled oats ¼ cup shelled pistachios ¼ cup sesame seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons fennel seeds Kosher salt and freshly ground pepper 2 pounds peeled carrots, halved if thick Directions Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. ) Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve. Cook's Notes Dukkah is traditionally served with olive oil as a dip for crudites. (You dunk the vegetables in the oil first to help the mixture adhere.) But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT