A delicious side dish and a great alternative to roast potatoes. If there are any leftovers, they are wonderful in a simple salad of spinach leaves and avocado.
Roast Carrots with Hazelnuts and Dukkah
3 bunches of dutch carrots, trimmed and scrubbed
¼ cup hazelnuts, roasted and chopped
1 tbspn dukkah
Preheat oven to 190 degrees. Place carrots on a baking tray. Drizzle with olive oil and season generously with sea salt. Roast for 40-45 minutes or until golden, turning at least once. Arrange carrots on a serving dish. Mix hazelnuts with dukkah and scatter mixture over carrots. Finish with a drizzle of olive oil.