Cumin-Roasted Carrots & Muhammara Toast - Andrew Zimmern

Ingredients

• 6 medium carrots, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 1/2 teaspoons kosher (coarse) salt
• 2 large red bell peppers
• 1 garlic clove, unpeeled
• 1 cup (100 g) walnuts, toasted
• 1 1/2 teaspoons pomegranate molasses
• 1/4 teaspoon smoked paprika or hot paprika
• 1/4 teaspoon freshly ground black pepper
• Four 3/4 inch (2 cm) thick slices country-style bread
• Extra-virgin olive oil, for the bread
• Flaky salt
• 1/2 lemon
• Honey, for serving
• 2 tablespoons salted, roasted sunflower seeds
• 2 tablespoons finely chopped fresh mint leaves