Serves 2 as an entree, 4 as a side
12 large carrots
6 tablespoons molasses honey
1 tablespoon butter
Pinch of sea salt
½ teaspoon nutmeg
Dukkan Egyptian Dukkah spice to season
Preheat the oven to 400 degrees Fahrenheit on the broil setting.
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.
Combine the butter with molasses honey until they’re mixed well and smoothly.
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.