Dukkah Spiced Carrots

Dukkah Spiced Carrots

Ingredients

• ¼ cup hazelnuts
• 2 tablespoons raw pepitas (pumpkin seeds)
• 2 teaspoons sesame seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 tablespoon chickpea flour
• ½ teaspoon coarsely cracked black peppercorns
• ¼ teaspoon cayenne pepper
• 2 tablespoons butter
• 2 pounds medium carrots, peeled
• ⅓ cup finely chopped fresh dill
• ¾ teaspoon kosher salt

Directions

1. To prepare dukkah: Heat a small cast-iron skillet over medium heat. As it heats, combine hazelnuts, pepitas, sesame, coriander 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.
2. Sprinkle chickpea flour into the pan. Toast, stirring constantly, until evenly browned, 30 seconds to 1 minute. Immediately scrape into a separate small bowl.
3. Transfer the nut mixture to a spice grinder, mini food processor or blender; pulse until almost evenly ground. Add to the chickpea flour along with peppercorns and cayenne; stir to combine and break up any clumps of nuts and seeds.
4. To prepare carrots: Heat butter in a large skillet over medium heat. Once the foam subsides, add carrots and toss to coat. Cover and cook, turning occasionally, until just tender when pierced with a fork, 12 to 15 minutes.
5. Remove from heat, sprinkle (or toss) the carrots with the dukkah, dill and salt. Serve warm.