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roasted carrots

Simple Roasted Carrots

Delicious Simple Roasted Carrots recipe with step-by-step instructions.
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Prep Time 17 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings 4
Calories 1025 kcal

Ingredients
  

For the spice brittle:

  • 1 1/2 tsp coriander seeds (3 g)
  • 1/2 tsp fennel seeds (1 g)
  • 3/4 tsp cumin seeds (1.5 g)
  • pinch of ground chili or pul biber, optional
  • 1/4 tsp flaky sea salt, or as needed
  • 1/2 cup blanched hazelnuts (65 g)
  • 1 tbsp sesame seeds
  • 2 tbsp maple syrup or date syrup (30 ml)
  • 2 tsp olive oil (10 ml)

For the roasted carrots:

  • 26.5 oz small carrots, similar size (750 g)
  • 4 tsp olive oil (20 ml)
  • 1/2 tsp flaky salt
  • 1/8 tsp ground black pepper, or more to taste
  • leaves from 5 sprigs fresh thyme, plus extra for garnish

For the glaze and garnish:

  • 2 tbsp pomegranate molasses (30 ml)
  • 1 tbsp maple syrup or date syrup (15 ml)
  • arils from 1/4 pomegranate

Instructions
 

  • Preheat your oven to 160°C (320°F) or 140°C (285°F) if using a fan. Line a baking tray with baking paper. Optionally, toast the coriander, cumin, and fennel seeds in a dry pan over medium heat until fragrant and golden, then allow them to cool. Using a pestle and mortar, crush the coriander, cumin, and fennel seeds with a pinch of chili (if using) and 1/4 teaspoon flaky sea salt until coarsely ground. Coarsely chop the hazelnuts, leaving some larger pieces for texture. In a bowl, combine the chopped hazelnuts, sesame seeds, and the crushed spice mixture. Mix in 2 tablespoons maple syrup (or date syrup) and 2 teaspoons olive oil until thoroughly coated. Spread the mixture out on the prepared tray in a solid slab. Bake for 10-12 minutes until golden. Allow it to cool completely on the tray, as it crisps up while cooling.
  • Increase the oven temperature to 220°C (430°F) or 200°C (390°F) if using a fan, and line a large baking tray with baking paper. Wash and dry the carrots thoroughly, then trim the ends as needed. In a large bowl, toss the carrots with 4 teaspoons olive oil, 1/2 teaspoon flaky salt, 1/8 teaspoon ground black pepper (or more to taste), and the leaves from 5 sprigs of fresh thyme. Arrange the carrots in a single layer on the baking tray. Roast for about 20 minutes, until the thickest part of the carrots can be easily pierced with a paring knife. Remove any carrots that are already tender and roast the remaining ones for an extra 5 minutes if necessary. I always try to use carrots of similar size for even roasting, and if I want extra color, I crank up the heat for the last few minutes.
  • While the carrots are roasting, mix together the pomegranate molasses and 1 tablespoon maple syrup (or date syrup) in a small bowl. When the carrots are tender and golden, remove them from the oven and coat them thoroughly in the pomegranate-maple glaze. Return the glazed carrots to the oven for another 5-7 minutes, until they are sticky and caramelized. For extra flavor, I like to save a little glaze and brush the carrots again after four minutes, returning them to the oven for a few more minutes until beautifully glossy.
  • Arrange the glazed roasted carrots on a serving platter. Break the cooled dukkah brittle (from Step 1) into rough pieces and scatter generously over the carrots. Finish with a sprinkle of pomegranate arils and extra fresh thyme leaves for garnish. Serve immediately to enjoy the contrast between sticky, sweet carrots and the crunchy, spiced brittle.