Cumin-Roasted Carrots & Muhammara Toast
Roasted cumin-carrots atop tangy walnut muhammara on crispy toast—easy yet impressive for any meal. Perfect with flaky salt and a squeeze of lemon.
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
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
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