Roasted Baby Carrots with Macadamia Dukkah

I’m lucky enough to visit New Zealand somewhat frequently since my mom lives there, and my visits are always a source of culinary inspiration. I visited the farmer’s market in Rotorua where I met a local couple selling products form their macadamia farm. Sadly they were getting ready to sell their farm and retire, but we were lucky enough to stock up on some of their wonderful products, one of them a spiced macadamia dukkah. I went into a bit of a panic as I started to run out of the dukkah, knowing that I can no longer buy it, so I realized I had to make my own. Luckily it’s quite easy to make, and while I haven’t been able to replicate the exact taste of the New Zealand version, this one is equally tasty.

Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is super versatile and can be used to add flavor to almost any dish. I like to sprinkle it on top of eggs, avocado toast, salads, veggies and soups, or use it on top of hummus or other dips. In this case it’s a perfect compliment to the sweetness of in-season baby carrots, and this is a super easy, quick recipe that is sure to please. Enjoy!

Macadamia Dukkah:

• 1 cup Macadamia Nuts (roasted, unsalted)

• 1 Tbsp Coriander Seed ( )

• 1 Tbsp Cumin (use whole seeds if you can find them)

• 1 tsp Fennel Seed

• 2 Tbsp Sesame Seeds (white or black)

• 1 tsp Sea Salt (flakes or course ground is best)

• 1/2 tsp Black Pepper (cracked)

Directions:

1. Preheat your oven to 350.

2. Place the macadamia nuts on a baking sheet lined with parchment paper and roast for about 10-12 minutes (until slightly golden brown), being careful not to burn them.

3. In a dry sauté pan over medium heat, toast the coriander, cumin, sesame and fennel seeds until they begin to pop. Remove from heat and allow to cool along with the roasted macadamias.

4. Combine all ingredients into a food processor or blender. Process by pulsing until you reach a coarse grainy texture. You can also use a mortar and pestle if you don't have a food processor or blender. Transfer to a glass bowl or airtight storage container and enjoy over veggies, dips, salads, etc.

Roasted Carrots:

• 1 bunch Organic Heirloom Carrots (with tops attached)

• 2 tsp Extra Virgin Olive Oil (or more depending on size of bunch)

• 1 tsp Sea Salt (use more or less to taste)

Directions:

1. Preheat oven to 350 using roast setting if you have it.

2. Cut the long stems off the carrot tops, leaving just enough to add some color. Wash your carrots using a vegetable brush if desired, but don't peel them.

3. Toss carrots in olive oil and sea salt and place on a baking sheet lined with parchment paper (not wax paper).

4. Roast carrots for 12-15 minutes or until fork tender but still a little firm.

5. Place on a platter and sprinkle with a generous amount of Macadamia Dukkah (see separate recipe). Serve and enjoy!