Roasted Carrots with Dukkah and Tahini Dressing

Servings: Serves: 6

Nutritional Information:

Per serving (137g)

Calories 199, Fat 15g, Saturates 2g, Carbohydrate 14g, Sugars 5.3g, Fibre 5g, Protein 4.5g, Salt 0.23g


For the roasted carrots

600g (21oz)

For the dukkah

For the tahini dressing

4 tbsp
3 tbsp



Preheat the oven to 180°C/355°F/Gas 4. Place the carrots on a baking tray, drizzle them with the olive oil and place in the oven to roast for roughly 30 minutes.


2 Whilst the carrots are roasting, make the dukkah. Add the hazelnuts, sesame seeds, coriander seeds, pistachios, cashews, cumin seeds and fennel seeds to a frying pan, and cook over a medium heat for 3-4 minutes until the spices start to toast (be sure not to let them burn as it will give the dukkah a bitter taste). Add the contents of the pan to a food processor, along with the paprika, and blend into a coarse powder.


To make the tahini dressing, simply whisk all the dressing ingredients together. To finish the dish, drizzle the carrots with the tahini dressing and sprinkle over the dukkah.


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