ROASTED CARROTS WITH SPICED NUTS (OR KING TUT’S CARROTS)

SERVES 4

I INVENTED THIS WAY of serving carrots for a dinner to celebrate the centenary of Vanity Fair magazine. The conceit was to reference historical moments in the past hundred years. I chose to mark the worldwide furor created in 1922 by the opening of the tomb of King Tutankhamun in Egypt. I focused on the jewel-like quality of glazed pistachios and almonds, the exotic husk cherries, and the surprise of roasted carrots, which are brown and shriveled outside but, when cut, reveal a gloriously gemlike interior. I called the dish King Tut’s Carrots.

2 tablespoons olive oil

8 medium carrots

Salt and pepper

1 teaspoon white sesame seeds

1 teaspoon black sesame seeds

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 tablespoons pistachios

2 tablespoons chopped almonds

1 tablespoon honey

1 tablespoon sherry vinegar

Large handful husk cherries, or olives, halved

Preheat the oven to 375°F. Heat the oil in a large ovenproof skillet over high heat. Add the carrots, salt, and pepper, then toss to coat with the oil. Pop the skillet into the oven and roast until the carrots are tender, tossing them every 10 minutes or so, about 45 minutes in all. Can you smell them cooking? Roasting brings out the sweetness in carrots.

Combine the white and black sesame seeds, cumin seeds, mustard seeds, pistachios, and almonds in a small skillet. Turn the heat to medium and cook, tossing occasionally, until lightly toasted, about 2 minutes. Add the honey, bring to a boil, then stir in the vinegar. Remove from the heat. Cut the carrots in half lengthwise, arrange on plates, and spoon the hot glazed nuts and seeds over the carrots. Top with the husk cherries or olives.