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Roasted carrots with linseed dukkah

Rich in anti-inflammatory fats, the linseed dukkah is the star of this recipe and it can be used in so many different ways.

  • L/D Lunch/Dinner
  • Ve Vegan
  • S/S Sides/Snacks
  • Prep time 10 mins
  • Cook Time 35 mins
  • Serves 2-4
  • Difficulty medium


  1. Preheat oven to 170°C (150°C fan-forced).
  2. For the dukkah, spread the sesame seeds out in a thin layer on a baking tray lined with baking paper and roast in the oven for 2-3 minutes. Remove from the oven and transfer the sesame seeds to a small bowl.
  3. Place the hazelnuts on the same baking tray and roast for 5 minutes. Allow to cool and then rub off and discard the hazelnut skins.
  4. Combine linseeds, sesame seeds, hazelnuts, cumin seeds, coriander seeds, salt and peppercorns in a food processor or spice grinder. Process for 2-3 minutes or until it reaches your desired texture. This can also be done in a pestle and mortar for a coarser texture. Set aside.
  5. Next prepare the roasted carrots. If using Dutch carrots, trim and scrub them clean. If using regular carrots, peel and cut them into quarters lengthwise.
  6. Turn your oven up to 200°C (180°C fan-forced).
  7. Meanwhile, steam the carrots in steamer for 10 minutes. Drain carrots, place them in a bowl, top with the olive oil and toss carefully to combine. Season with salt and pepper.
  8. Arrange the carrots in a single layer on a lined baking tray. Roast for 30-40 minutes or until the carrots are tender and golden.
  9. Serve on a plate, and sprinkle over 1-2 tablespoons of the dukkah.
  10. Store leftover dukkah in an airtight jar in the fridge.

Nutritional information

By Jean Hailes Naturopath Sandra Villella

I have several sweet breakfast and muffin recipes that use linseeds, but this recipe is for those who like a savoury option. This dukkah can be sprinkled over hummus, roasted vegetables, and poached or scrambled eggs. It also works well with avocado and fetta on toast, and can be used as a crust for lamb, chicken or fish.

Linseeds are one of my top foods for women for many reasons. They are an excellent source of anti-inflammatory omega-3 fats, which can help reduce pain and inflammation in the body.

They also contain soluble fibre, which helps your digestive system and feeds the healthy bacteria in your gut.

Finally, linseeds contain lignans, a type of phytoestrogen (plant oestrogen). Eating 25g of ground linseeds daily has been shown to improve vaginal dryness in perimenopausal women.