2 bunches heirloom carrots (about 5 carrots), peeled and cut into ¼ inch rounds
1 Tbsp olive oil
3 Tbsp butter
3 Tbsp honey
2 Tbsp dill
Heat a small cast-iron skillet over medium heat. As it heats, combine hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, and cumin seeds in a small bowl.
Sprinkle the mixture into the pan and toast, stirring constantly, until fragrant and light brown, 3 to 5 minutes. Return to the bowl to cool. Transfer the nut mixture to a spice grinder, mini food processor or blender; pulse until almost evenly ground.
Season with salt, peppercorns and cayenne; stir to combine and break up any clumps of nuts and seeds.
Set a medium saucepan half full of water over medium-high heat and bring to boil, then add carrots and blanch 3-4 minutes, until al dente, then drain well and place in a single layer on a rimmed baking sheet to cool slightly.
Meanwhile, in a medium skillet set over medium-high heat, add olive oil and melt butter, then add honey, carrots and dill and sauté until tender-crisp, about 5 minutes, stirring frequently. Add Dukkah mixture and serve immediately.
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