Honey Roasted Baby Carrots with Muhammara & Dukkah

If there’s a dish that captures the heart of the Mediterranean on a single plate, this is it. Inspired by the sun-soaked flavours of the region, these Honey Roasted Baby Carrots with Muhammara & Dukkah bring together influences from Syria, Turkey, Egypt, and beyond. Sweet, tender carrots are glazed in honey and roasted until caramelized, then served atop a smoky, tangy muhammara—a bold red pepper and walnut spread with roots in Syrian and Turkish cuisine. The final flourish? A generous sprinkle of homemade dukkah, reimagined with pistachios and peanuts, adding a toasty crunch and spice reminiscent of Egyptian street markets.

This dish is more than a side—it’s a celebration of the textures, spices, and warmth that define Mediterranean cooking. Whether served as part of a mezze spread, a holiday table, or a simple weeknight dinner, it’s guaranteed to delight.

Ingredients

Roasted Carrots:

• 1 lb baby carrots

• 1 tbsp olive oil

• 1–2 tbsp honey

• Salt and pepper to taste

Muhammara:

• 3 red bell peppers, roasted and peeled

• 1 garlic clove, roughly chopped

• 1 cup shelled toasted walnuts

• 1/2 cup bread crumbs (if you want it thicker, add a little more)

• 2 tbsp tomato paste

• 2 tbsp pomegranate molasses

• 3 tbsp extra virgin olive oil

• 1 1/2 tsp Aleppo pepper

• 1/2 tsp red pepper flakes (optional)

• 1/2 tsp sugar

• 1 tsp cumin

• 1/2 tsp salt

• 2 tbsp of lemon juice

Dukkah:

• 2 tbsp shelled pistachios, toasted

• 2 tbsp unsalted peanuts, toasted

• 2 tbsp hazelnuts, toasted

• 2 tbsp sesame seeds, toasted

• 1 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1/2 tsp flaky sea salt

• Optional: 1/4 tsp smoked paprika or black pepper

Instructions

1. Parboil & Roast the Carrots:

• Preheat oven to 400°F (200°C).

• Boil baby carrots in salted water for 2–3 minutes. Drain and pat dry.

• Toss with olive oil, honey, salt, and pepper.

• Roast for 20–25 minutes, turning halfway, until tender and golden.

2. Make the Muhammara:

• Blend red peppers, walnuts, garlic, bread crumbs, molasses, Aleppo pepper, red pepper flakes, sugar, cumin, and salt in a food processor.

• Drizzle in 2 tbsp olive oil while blending. Add the rest once smooth to emulsify. Adjust seasoning to taste.

3. Make the Dukkah:

• Toast coriander and cumin seeds in a dry skillet for 1–2 minutes. Let cool.

• Combine toasted coriander and cumin seeds, pistachios, peanuts, hazelnuts, sesame seeds, and salt in a food processor.

• Pulse until coarse and crumbly—don’t over-blend.

4. Assemble the Dish:

• Spread muhammara across a serving dish.

• Top with warm roasted carrots.

• Generously sprinkle with the dukkah.

• Garnish with parsley, olive oil, or pomegranate seeds (optional)

Pro Tip: For an extra pop of contrast, finish the dish with a light drizzle of pomegranate molasses or a squeeze of lemon juice right before serving. The acidity brightens the sweetness of the carrots and ties everything together beautifully.