Ingredients

Carrots

• 1 lb carrots, sliced on a bias into ½-inch thick slices

• 1 tbsp SIMPLi Extra Virgin Olive Oil

• 2 tbsp honey

• ½ tsp SIMPLi Peruvian Spice Salt Blend

• ¼ tsp Aleppo pepper

• Juice of ¼ lemon

Dukkah

• ⅓ cup walnut halves

• 1 tsp coriander seeds

• 1 tsp cumin seeds

• 1 tbsp black sesame seeds

• 1 ½ tbsp SIMPLi Chia Seeds

• ¼ tsp SIMPLi Peruvian Pink Salt

• A few sprigs of flat leaf parsley leaves picked off

Instructions

1. Preheat oven to 400 degrees. Line a sheet tray with foil for easy cleanup.

2. In a large bowl, add olive oil, honey, Peruvian spice salt, Aleppo pepper and lemon juice. Whisk to combine. Toss carrot slices in mixture until all slices are evenly coated. Transfer carrots to sheet tray, reserving any leftover honey mixture. Bake for 30 minutes until carrots are tender and caramelized.

3. In a dry, small skillet, toast walnut pieces for 3-4 minutes over medium-low until fragrant. Once toasted, transfer to a mortar and pestle. Wipe skillet to remove any loose walnut bits and return to heat. Add coriander and cumin seeds and toast for 2 minutes until fragrant. Transfer to mortar and pestle. Lastly, toast chia and sesame seeds for 2-3 minutes. Transfer to a separate bowl. Allow all dukkah ingredients to cool for 5 minutes.

4. Pound walnuts, coriander, and cumin in mortar until spices are cracked and walnuts have broken into pea-sized pieces. Add chia seeds and sesame to mortar with ¼ tsp Peruvian pink salt. Pound to desired coarseness.

5. To serve, transfer carrots to serving plate. Drizzle with reserved honey mixture and a sprinkle of Peruvian spice salt. Top generously with dukkah, a final drizzle of olive oil, and parsley leaves.