Name: Dukkah Spiced Heirloom Carrots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ¼ cup hazelnuts; 2 tbsp raw pumpkin seeds; 2 tbsp sesame seeds; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp kosher salt; ½ tsp coarsely cracked black peppercorns; ¼ tsp cayenne pepper; 2 bunches heirloom carrots (about 5 carrots, peeled and cut into ¼" rounds); 1 tbsp olive oil; 3 tbsp butter; 3 tbsp honey; 2 tbsp dill

Heat a small cast-iron skillet over medium heat. As it heats, combine hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, and cumin seeds in a small bowl.

Sprinkle the mixture into the pan and toast, stirring constantly, until fragrant and light brown, 3 to 5 minutes. Return to the bowl to cool. Transfer the nut mixture to a spice grinder, mini food processor or blender; pulse until almost evenly ground.

Season with salt, peppercorns and cayenne; stir to combine and break up any clumps of nuts and seeds.

Set a medium saucepan half full of water over medium-high heat and bring to boil, then add carrots and blanch 3-4 minutes, until al dente, then drain well and place in a single layer on a rimmed baking sheet to cool slightly.

Meanwhile, in a medium skillet set over medium-high heat, add olive oil and melt butter, then add honey, carrots and dill and sauté until tender-crisp, about 5 minutes, stirring frequently. Add Dukkah mixture and serve immediately.