Spicy Roasted Carrots with Avocado, Sprouts, and Sunflower Dukkah - Edible Nashville

Name: Spicy Roasted Carrots with Avocado, Sprouts, and Sunflower Dukkah - Edible Nashville
Ingredients: 3 pounds small carrots; 2 whole chile de arbol; fine sea salt; 2 teaspoons honey; olive oil; 1/2lemon, halved; 3 large avocados, ripe but firm; 1/4 cup sunflower dukkah or toasted sunflower seeds; 3-4 ounces sunflower sprouts, halved crosswise if long; 1 cup loosely packed cilantro, whole leaves and tender stems and/or flowers; 1 serrano chile, very thinly sliced, optional; flaky sea salt; chile vinegar, optional; plain creme fraiche, full-fat Greek yogurt, or labneh, store-bought or homemade, for serving

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From The Modern Larder: from anchovies to yuzu, a guide to artful and attainable home cooking by Michelle McKenzie. Photography by Rick Poon.

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Ingredients

3 pounds small carrots
2 whole chile de arbol
fine sea salt
2 teaspoons honey
olive oil
1/2lemon, halved
3 large avocados, ripe but firm
1/4 cup sunflower dukkah or toasted sunflower seeds
3-4 ounces sunflower sprouts, halved crosswise if long
1 cup loosely packed cilantro, whole leaves and tender stems and/or flowers
1 serrano chile, very thinly sliced, optional
flaky sea salt
chile vinegar, optional
plain creme fraiche, full-fat Greek yogurt, or labneh, store-bought or homemade, for serving