Roasted carrots with dukkah

Preheat oven to 425°F. Line large baking sheet with parchment paper. Cut each carrot crosswise into 3-inch pieces. For thicker pieces, halve or quarter lengthwise. Place carrots on baking sheet. Drizzle with oil and sprinkle with 1/4 tsp salt and black pepper. Toss carrots gently to coat, then spread into single layer. Roast for 20 minutes. Gently stir carrots and continue roasting until browned and tender, about 15 minutes more.

Meanwhile, heat small skillet over medium. Add coriander and cumin seeds and cook, shaking pan frequently, until toasted and very fragrant, about 2 minutes. Immediately transfer toasted seeds to mini food processor and pulse 4 to 5 times to crack seeds.

Add nuts to skillet and cook over medium heat, shaking pan frequently, until toasted, 3 to 4 minutes. Add nuts to toasted seeds in processor. Add sesame seeds to pan and cook, shaking pan constantly, until toasted, about 1 minute. Add sesame seeds to processor. Let cool for 5 minutes. Add remaining 1/4 tsp salt to processor and pulse until dukkah is coarsely ground, 5 to 6 times. Sprinkle dukkah over carrots. Garnish with parsley (if using).