Preheat oven to 425 degrees F. Spread carrots out on a lined baking sheet.
In a small bowl, combine harissa, maple syrup and olive oil. Using a brush or your hands, coat the carrots in the harissa mixture until they are fully coated. Sprinkle with a little salt. Roast 35-45 minutes or until carrots are tender and caramelized.
In a food processor, add hazelnuts, pistachios, sesame seeds, mint, cumin seeds, coriander seeds, fennel, salt, peppercorns and red pepper flakes. Pulse until finely chopped.
Serve with a dollop of yogurt and sprinkle dukkah over carrots. Enjoy!
PREP AHEAD: This recipe can made prepared in advance, just make sure to store the carrots, yogurt and dukkah separately. Prep dukkah ahead of time to shorten the cooking process.LEFTOVERS/STORAGE: Store in air-tight glass containers for 4-7 daysNUTRITION NOTES: This sweet and spicy carrot side dish is a great source of vitamin A and fiber. Pair it with a lean protein, complex carbohydrate and healthy fat for a well-rounded meal.SERVING SUGGESTIONS: Serve with your choice of lean protein, complex carb and healthy fat. I particularly like to pair these carrots with baked tofu, and a quinoa salad or sumac roasted chicken and couscous.