Gluten-Free Dukkah-Crusted Carrots

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.

Prep: 15 min Cook: 20 min Total: 35 min Serves: 4

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 October 23, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Dukkah-Crusted Carrots: When preparing this salads and sides recipe, ensure your dukkah blend is 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 gluten-free dukkah blend. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for dukkah. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

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) Shop
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)

236

Calories

Protein

42g

Carbs

14g

Fat

Fiber

312mg

Sodium

Tips & Notes

Dukkah is usually hazelnuts, sesame, coriander and cumin. If you can't find one labeled gluten-free, toast hazelnuts and sesame seeds labeled gluten-free with whole coriander and cumin, then pulse them with salt and pepper.
Halve thick carrot pieces lengthwise so every piece is about the same thickness and they finish roasting together.
Watch the last 5-7 minutes closely. The nuts in dukkah go from toasted to bitter quickly.

Common questions

What cross-contamination risk is specific to Gluten-Free Dukkah-Crusted Carrots?

Check carrots, peeled and cut into 1-inch pieces, extra virgin olive oil, divided, dukkah before they go into Gluten-Free Dukkah-Crusted Carrots. Ensure your dukkah blend is 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.

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