Roasted Carrots With Oat Dukkah Recipe

Ingredients

1 egg white

4 tablespoons extra-virgin olive oil

1 1/2 teaspoons honey

3/4 cup rolled oats

1/4 cup shelled pistachios

1/4 cup sesame seeds

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons fennel seeds

Kosher salt and freshly ground pepper

2 pounds peeled carrots, halved if thick

Preparation

Preheat oven to 300 degrees. Whisk together egg white, 2 tablespoons oil, and honey. Stir in oats, pistachios, sesame seeds, spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, stirring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. Dukkah can be stored in an airtight container at room temperature up to 1 week. (Makes about 1 1/2 cups. )

Increase oven temperature to 450 degrees. Drizzle carrots with remaining 2 tablespoons oil. Season with salt. Roast in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.