Roasted Carrots with Dukkah

1. Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with foil and coat with oil or cooking spray. Peel and slice the carrots lengthwise for even cooking and a greater surface area that will caramelize nicely.

2. Dress

In a large bowl, whisk together the olive oil and honey. Add the carrots and toss until they're well coated. Season with freshly ground black pepper to your liking. The honey will not only add a touch of sweetness but also help the carrots caramelize as they roast.

3. Roast

Arrange the dressed carrots on the prepared baking sheet in a single layer to ensure even roasting. Place in the preheated oven and roast for about 25 minutes, or until the carrots are tender and have a nice golden color.

4. Make Dukkah

While the carrots are roasting, toast the hazelnuts, pistachios, sesame seeds, cumin seeds, and coriander seeds in a dry skillet over medium heat. Each ingredient should be toasted separately as they have different toasting times. Once cooled, coarsely grind them in a food processor along with the cayenne pepper. Add salt to taste. The dukkah should have a coarse, crumbly texture that will give a delightful crunch when sprinkled over the carrots.

5. Finishing Ingredients

Once the carrots are roasted, transfer them to a bowl while still warm and toss them with the dukkah mixture until well coated. The warm carrots will help the dukkah stick, infusing each bite with its complex flavors.