Roasted carrots with dukkah brittle

Step 1

Set the oven to 160° C / 320° F (or 140° C / 285° F less with fan) and line a baking tray with baking paper.

Step 2

OPTIONAL: If you have time, dry toasting the seeds until fragrant and golden intensifies their flavour. Cool if you do that.

Step 3

Place coriander, cumin and fennel seeds in a pestle and mortar, along a pinch of chilli (if using) and salt. Crush everything until coarse.

Step 4

Chop hazelnuts coarsely, you want some half pieces and some small pieces in the mix and place in a bowl with sesame seeds and crushed spices.

Step 5

Mix in maple syrup and olive oil then spread on the baking try in a solid slab.

Step 6

Bake for 10-12 minutes or until golden, then allow to cool completely - it crisps up as it cools - before using.

Step 7

Set the oven to 220° C / 430° F (or 200° C / 390° F less with fan) and line one large baking tray with baking paper.

Step 8

Wash the carrots well and dry them thoroughly. Trim the ends with the green tops if needed.

Step 9

Coat in oil, sprinkle with salt, pepper and thyme and roast until the thickest part is cooked through - pierce with a pairing knife to check - about 20 minutes. If only some are done, remove them from the tray and return the rest to the oven for further 5 minutes or so.

Step 10

In a small bowl, combine pomegranate molasses and maple syrup and coat carrots in that mixture. Return them to the oven for another 5-7 minutes - until sticky and caramelised. If you have leftover glaze, glaze them again after 4 minutes and return to the oven a few minutes.

Step 11

Arrange roasted carrots on a serving platter, garnish with dukkah brittle, pomegranate arils and fresh thyme.