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Molasses-Glazed Carrots

Molasses-Glazed Carrots

Molasses carrots is our spin on the holiday crowd pleaser of honey-glazed carrots. Using Egyptian molasses, which is derived from sugar cane, Egyptian molasses is known for its sweet, earthy and almost floral flavor notes. Dukkan Molasses is sweeter than its American counterpart which is usually more dark and bitter in flavor. The difference between honey-glazed carrots and molasses-glazed carrots is that molasses lends a more umami-like sweetness to the dish rather than a cloying sweetness that often occurs from the combination of a strong honey with carrot, a vegetable that we often forget comes with plenty of natural sweetness of its own.

This dish is great for lunches or dinners, or can be served as a side along with some grilled chicken. Children particularly enjoy this dish owing to the combination of crunch, flavor and color. 

We recommend doing one of two things: adding Dukkan Dukkah spices if you’d like a combination of flavors that delivers punches of both sweet and savory; or a drizzle of tahini if you’d like something warm and nutty. Either way, we recommend serving this dish with a green salad dressed with a lemon-based vinaigrette. Surprisingly enough, lemon flavors pair well with this dish whether you dress it with tahini or dukkah in the end. Bon appetit! 



Dinner, Sides


Serves 2 as an entree, 4 as a side 


1 Hour




  • 12 large carrots

  • 6 tablespoons molasses honey

  • 1 tablespoon butter

  • Pinch of sea salt 

  • ½ teaspoon nutmeg

  • Dukkan Egyptian Dukkah spice to season


    Step 1:

    Preheat the oven to 400 degrees Fahrenheit on the broil setting. 


    Step 2:

    Peel and slice your carrots into long fingers. Give your carrots a quick half boil in a pot of boiling water and then dunk them quickly in cold water. This will stop them from cooking and going soft. You want the carrots to retain a bit of crunch so when they’re in the oven, they continue to cook and attain a crispy outside texture. 


    Step 3:

    Combine the butter with molasses honey until they’re mixed well and smoothly. 


    Step 4:

    In a large bowl, combine your carrots with the butter and molasses and add salt and nutmeg. Once they’re evenly coated, transfer the carrots by laying them out flat on a baking tray and pop into the oven. A silicone mat like those used for baking would be a better thing to bake on as it would make it easy to peel them off after cooking.  Allow them 15 minutes to broil, or more until you smell and can see that they’ve attained a nice crispy look. Serve with a flourish of dukkah spices. It can be paired with grilled chicken or a side of basmati rice to make a complete dinner meal.

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