Roasted Baby Carrots with Dukkah & Pomegranate⁠ Recipe

This delicious, simple & quick recipe was going to be part of my Winter Ayurvedic Cookbook .. then ~ a pandemic happened 🤣 so it will have to be completed in time for the next Winter. I hope you enjoy this one 💛🙏🏼⁠
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Ingredients:⁠
2 tsp cumin seeds⁠
2 Tbsp dukkah ⁠
20g unsalted butter ⁠
2 tsp maple syrup ⁠
1 tbsp olive oil⁠
800g long baby carrots ⁠
10g coriander leaves ⁠
60g pomegranate seeds ⁠
2 tbsp lemon juice ⁠
salt ⁠
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Creation:⁠
Preheat oven to 230 degrees Celsius⁠
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In a large bowl, mix together the cumin, dukkah, butter, oil and salt ⁠
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Add the carrots, mix well and then spread over a large parchment-lined baking tray, making sure they are not overcrowded (use more than one tray if needed)⁠
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Roast for 12-14 minutes until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool⁠
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When ready to serve, mix the carrots with the remaining ingredients and a side of your favourite grain ~ barley suits wonderfully. Optional to add a side of greens and some aioli. ⁠