Roasted Carrots with Dukkah & Date Syrup

Sweet, earthy roasted carrots get a crunchy finish from dukkah and a sticky drizzle of date syrup. Dry-roasting before oiling helps concentrate their flavor and creates an irresistible caramelized bite.

Why You'll Love Roasted Carrots with Dukkah & Date Syrup

These roasted carrots are anything but ordinary - dry-roasting concentrates their natural sweetness, while sliced dates and a drizzle of date syrup add a rich, caramel-like depth. Finished with dukkah and flaky salt, this dish delivers crunch, spice, and sweetness in every bite.

Tips and Tricks

• Dry roasting before oiling draws out moisture and intensifies the carrots' flavor and texture.
• Use a green scrubby to clean carrots while keeping the skin for added texture and nutrients.
• Cool the carrots before tossing with oil to help them crisp up instead of steam.

Variations

• Use rainbow carrots for a colorful presentation.
• Swap dukkah for za'atar or toasted sesame seeds.
• Add a dollop of whipped feta or Greek yogurt for a creamy contrast.

Substitutions

• Date syrup → honey or maple syrup
• Dukkah → crushed pistachios, almonds, or hazelnuts with cumin and coriander
• Carrots → parsnips or sweet potatoes

Best Served With

• Grilled lamb or chicken
• A warm grain bowl with quinoa or farro
• As a standout side for holiday dinners

How to Store Leftovers

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in a 375°F oven for 5-7 minutes until warmed and crispy again.
• Delicious served cold in salads or grain bowls the next day.

Common Questions

Roasted Carrots with Dukkah & Date Syrup

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Sweet, earthy roasted carrots get a crunchy finish from dukkah and a sticky drizzle of date syrup. Dry-roasting before oiling helps concentrate their flavor and creates an irresistible caramelized bite.

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Prep Time 15 minutes mins

Total Time 35 minutes mins

Course: Side Dish, Vegetarian

Cuisine: Middle Eastern

Calories: 118

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 bunch carrots
• 6 dates pitted and sliced
• 2 tablespoon dukkah
• 1 tablespoon date syrup
• Kosher salt to taste
• Flaky salt to finish
• Olive oil for drizzling

Equipment

• Sheet tray
• Spoon or tongs
• Mixing bowl
• Green scrubby or peeler
• Cutting board
• Chefs knife

Method

 

1. Preheat oven to 425°F.
2. Clean carrots by wiping with a green scrubby or peeling. Remove tops.
3. If carrots are long, slice in half crosswise, then halve lengthwise.
4. Place carrots cut side down on a sheet tray and dry roast for 15 minutes.
5. Remove and let cool completely.
6. Drizzle with olive oil, season with kosher salt, and toss to coat.
7. Add sliced dates to the pan.
8. Roast again for 8-10 minutes, or longer depending on how crispy you like them.
9. Transfer roasted carrots and dates to a serving plate.
10. Drizzle with date syrup, sprinkle with dukkah, and finish with flaky salt.

Nutrition

Calories: 118kcalCarbohydrates: 32gProtein: 1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 276mgFiber: 3gSugar: 27gVitamin A: 4IUVitamin C: 0.2mgCalcium: 16mgIron: 0.4mg

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