Caramelized Cumin- and Orange-Scented Carrots

with Walnut Dukkah Seasoning

If possible, seek out the gorgeous multicolored, very thin carrots you can find at fancier grocers or the greenmarket. Roasted, their visual appeal matches the natural goodness of the ingredients. The dukkah seasoning, adapted from a classic Egyptian recipe, combines the goodness of seeds, nuts, and antioxidant spices. You’ll have some dukkah left over, but I know you’ll find oodles of uses for it. A few ideas: Sprinkle it on salads, stir-fries, and grilled fish or chicken.

Serves 4 to 6

• 2 tablespoons extra-virgin olive oil
• Finely grated zest of 1 orange
• 1 tablespoon fresh orange juice
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• ¼ teaspoon ground turmeric
• ¼ teaspoon ashwagandha
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
• 1 pound thin carrots, preferably multicolored, peeled and halved lengthwise
• 2 tablespoons coconut nectar or pure maple syrup
• Walnut Dukkah Seasoning, for sprinkling
• Chopped fresh flat-leaf parsley and scallions, for garnish

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the oil, orange zest and juice, cumin, garlic, turmeric, ashwagandha, salt, and pepper. Add the carrots and toss to coat.

Transfer to the baking sheet. Roast for 15 minutes. Turn and drizzle with the coconut 
nectar and roast until caramelized and crisp-tender, 15 to 20 minutes more.

Arrange on a serving platter, sprinkle with the dukkah seasoning, garnish with parsley and scallions, and serve.