Preparation
Make the dukkah
Preheat a dry cast-iron skillet over medium-low heat. Add the coriander, cumin, and benne seeds. Toast until fragrant. Remove from the heat. Let cool. Place toasted seeds, salt, and pistachios in a spice grinder. Pulse until crumbly but not fine. Transfer to an airtight container, and add the parsley and tarragon. Set aside.
Make the glaze
In a small saucepan, whisk together the maple syrup and orange juice. Bring to a boil. Reduce the heat and simmer until reduced to 1/4 cup, 7 to 10 minutes. Stir in bacon. Season to taste with salt. Keep warm.
Make the carrots
Place a rack in the upper third of the oven and preheat the broiler. On a foil-lined baking sheet, toss the carrots with the oil and salt. Spread the carrots in an even layer, arranging the halved carrots cut-side up. Broil until carrots are charred on one side, about 16 minutes. Turn carrots over and broil 2 to 3 minutes more. Remove from the oven, and pour the glaze over the carrots on the baking sheet. Return to the oven. Broil 2 to 3 minutes to caramelize the glaze. Transfer carrots to a warm serving platter, sprinkle with a generous amount of dukkah, and squeeze over fresh lemon juice.
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