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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Trim carrots, reserving tops if desired. Scrub carrots and, if desired, peel carrots. Halve any large carrots lengthwise.
Line a shallow roasting pan with foil. Evenly spread carrots in prepared roasting pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.
Meanwhile, heat a small skillet over medium-high heat. Add hazelnuts to the dry skillet; cook and stir about 3 minutes or until fragrant and toasted. Transfer to a glass bowl. If using, add coriander seeds, sesame seeds and cumin seeds to hot skillet. Cook over medium-high heat about 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.
Using a spice grinder, coffee grinder or mortar and pestle, grind or crush toasted spices just until coarsely ground or desired consistency. Add the hazelnuts, salt and pepper, crushing nuts slightly. Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with half of the hazelnut mixture. Roast for 5 to 10 minutes more or until carrots are tender. Serve carrots with lemon wedges.