Step 1

FOR THE HAZELNUT CRUMBLE: Adjust oven rack to lowest position and heat oven to 350 degrees. Spread hazelnuts, sesame seeds, and coriander seeds in even layer on rimmed baking sheet and bake until hazelnuts are deep golden brown and seeds are fragrant, 7 to 9 minutes. Let mixture cool on sheet for 10 minutes.

Step 2

Transfer hazelnut mixture to food processor. Add thyme, lemon zest, and salt and pulse until finely chopped, 8 to 10 pulses. Transfer hazelnut crumble to small bowl; set aside. (Crumble can be stored in airtight container for up to 1 month.)

Step 3

FOR THE CARROTS: Increase oven temperature to 450 degrees. Pour 4 tablespoons melted butter onto rimmed baking sheet; tilt and swirl sheet until surface is evenly coated with butter.

Step 4

Cut carrots in half crosswise, then cut each piece in half lengthwise. Toss carrots, salt, pepper, and remaining 1 tablespoon melted butter together in large bowl, then arrange carrots in even layer on prepared sheet. Roast carrots on lowest rack until well browned on bottoms and paring knife inserted into thickest carrots meets with little resistance, 40 to 50 minutes.

Step 5

Using spatula, transfer carrots to serving platter. Sprinkle with hazelnut crumble, goat cheese, and pepperoncini. Drizzle with oil and sprinkle with parsley. Serve warm or at room temperature.