Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese | America's Test Kitchen

Ingredients

• ¼ cup skinned hazelnuts
• 1 tablespoon sesame seeds
• 2 teaspoons coriander seeds
• 1 teaspoon minced fresh thyme
• 1 teaspoon grated lemon zest
• ¼ teaspoon table salt
• 5 tablespoons unsalted butter, melted, divided
• 3 pounds carrots, peeled
• 2 teaspoons table salt
• 2 teaspoons pepper
• 4 ounces goat cheese, crumbled (1 cup)
• 3 tablespoons pepperoncini, stemmed and sliced into thin rings
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh parsley