Gluten-Free Dukkah-Crusted Carrots
By the Gluten Free Recipes team ·
Tender roasted carrots are coated in a fragrant, nutty dukkah crust, offering a delightful crunch and complex flavor. This vibrant side dish brings an earthy aroma and a satisfying texture to any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 6 ingredients — including carrots, extra virgin olive oil, dukkah — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dukkah-Crusted Carrots: When preparing this salads and sides recipe, ensure your dukkah blend is certified gluten-free, as nuts and seeds can be processed in facilities that also handle gluten. Always use clean utensils and cutting boards to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Dukkah-Crusted Carrots: This recipe is naturally gluten-free, relying on whole ingredients and a certified gluten-free dukkah blend. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs carrots, peeled and cut into 1-inch pieces
- 3 tbsp extra virgin olive oil, divided
- 0.5 cup dukkah (ensure it's gluten-free)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, toss the prepared carrot pieces with 2 tablespoons of extra virgin olive oil, ensuring each piece is lightly coated. Spread the seasoned carrots in a single layer on the prepared baking sheet.
- 2
Roast the carrots in the preheated oven for about 15-20 minutes, or until they are tender when pierced with a fork and begin to caramelize slightly at the edges. While the carrots are roasting, prepare the dukkah crust.
- 3
In a separate medium bowl, combine the gluten-free dukkah, the remaining 1 tablespoon of extra virgin olive oil, salt, and black pepper. Stir this mixture together until it forms a coarse, crumbly paste. The aroma should be wonderfully nutty and spiced.
- 4
Once the carrots are tender and slightly browned, remove them from the oven. Immediately add the warm carrots to the bowl with the dukkah mixture. Gently toss the carrots to coat them thoroughly with the dukkah crust, ensuring an even distribution of the nuts and spices. The heat from the carrots will help the dukkah adhere.
- 5
Return the dukkah-crusted carrots to the baking sheet and place them back in the oven for an additional 5-7 minutes. This final roasting step will toast the dukkah, making it fragrant and wonderfully crisp. Remove from the oven, drizzle with fresh lemon juice, and toss gently before serving hot.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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