honey roasted carrots, cumin yoghurt + macadamia dukkah

Although it is not truly winter here for another week or so, the cold weather is truly upon us and I’m craving warm foods, slow cooked meals and sticky honey chai by the bucketload. I’m always looking for new, healthy sides to nestle alongside my comfortingly juicy roast, and with keeping in the middle eastern theme that I had bestowed upon my lamb, these carrots were a perfect match. So simple, so healthy, and so tasty. And with their crazy-high antioxidant and vitamin A content (important for immune system and vision), what’s not to love?


I picked up some purple carrots from the farmers markets, conjuring up dreams of colourful stained glass-esque patterns on my baking paper. Contrasted against the orange of the regular kind, purple carrots lend a gorgeous hue unlike no other. All you need to do is quarter them, drizzle over some oil and honey and bake away. I served them with a simple yoghurt and some dukkah I had lying in the fridge, and they all mingled well together. Any dukkah will pair well, and even plain yoghurt if you are short on time. I can even see these being a fantastic addition to a bowl of quinoa and chickpeas, for a simple midnight dinner. The possibilities are endless!


honey roasted carrots, cumin yoghurt + macadamia dukkah – serves 4 as a side – GF

you’ll need…

honey roasted carrots

  • 5 carrots, quartered lengthways (3 purple, 2 orange, or whatever combo you prefer)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

cumin yoghurt

  • 3 tbsp natural yoghurt
  • 1 tsp lemon juice
  • 1/4 tsp ground cumin

macadamia dukkah (adapted from Claire K Creations)

  • 1 cup macadamias
  • 1/2 cup sesame seeds
  • 1 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tsp ground black pepper
  • 1 tsp salt

here’s what you do…

  1. Preheat oven to 180C. For the dukkah, place the nuts on a baking tray lined with paper, and roast for 8-10 minutes, or until golden. Gently dry-roast the sesame seeds in a pan until golden, then transfer to the bowl of a food processor. Place the coriander and cumin seeds in the pan and gently toast until fragrant, then place in the food processor with the nuts. Mix in remaining ingredients then pulse to blitz slightly, being careful not to over-process the nuts. Place in sterilised jars and store in the fridge.
  2. Preheat oven to 200C (conventional oven). For the carrots, place them on a baking tray. Combine the oil and honey and season well, then drizzle over the carrots, dispersing well over each one. Roast for 25-30 minutes, depending on the thickness of the carrots, until tender.
  3. For the cumin yoghurt, combine all ingredients in a bowl and season to taste. Set aside.
  4. To serve, drizzle yoghurt over the carrots and top with the dukkah. Make sure you scoop up the sticky-sweet juices from the baking tray and use it to drizzle over the carrots when serving.

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