This is another great idea from Laura Wright. It is delicious, interesting, and easy, which is a perfect combination. You’ll be glad to have this in your rotation.

Roasted Carrots and Grapes with Dukkah Recipe

2 lbs carrots, peeled and cut in 2 inch pieces
2 cups red grapes
2 tablespoons avocado oil
sea salt and ground black pepper, to taste

Dukkah (makes extra)

½ cup toasted hazelnuts
1 tablespoon sesame seeds
1 teaspoon coriander seed
1 teaspoon cumin seed
½ teaspoon salt
¼ teaspoon ground chilies, optional

Preheat the oven to 400°F.

Set a medium saucepan of water over high heat. Once the water is boiling, add a god pinch of salt and all of the carrots. Bring the carrots to a boil for 5 minutes. Drain the carrots thoroughly and blot them dry with a clean towel.

Add the carrots to your roasting pan along with the grapes, avocado oil, salt, and pepper. Toss to combine. Spread them out in a single layer. Roast the carrots and grapes in the oven for 20-25 minutes, stirring them up at the halfway through. The finished carrots should be tender and a slightly browned.

While the carrots are roasting, make the dukkah. In a food processor or mini food processor, combine the hazelnuts, sesame seeds, coriander, cumin, salt, and ground chilies. Pulse until everything is coarsely ground. Set aside.

Transfer the roasted carrots and grapes to a serving platter and top with  sprinkles of dukkah.

Eat immediately. Enjoy!