Carrots with Labneh and Dukkah

1 pound medium carrots, trimmed and peeled

¼ teaspoon kosher salt

¼ teaspoon black pepper

½ cup blanched almonds

¼ cup pistachios

1 tablespoon white sesame seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

Mint, for garnishing

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Slice carrots in half horizontally and add to the prepared baking sheet. Drizzle with olive oil and season with salt and pepper then toss with clean hands to combine. Spread out into an even layer and roast, stirring once, until tender, about 18 to 20 minutes.
While carrots roast, make the dukkah: Set an 8- or 10-inch skillet over medium heat. Add the almonds, and pistachios. Cook, shaking pan occasionally, until nuts are toasted and fragrant, about 2 to 3 minutes. Add the sesame seeds and cook 1 minute more. Transfer nuts and seeds to a cutting board to cool. Roughly chop and add to a medium bowl.
Set the skillet back over medium heat and add the coriander and cumin seeds. Toast the seeds, shaking the pan often, until fragrant, about 1 minute. Transfer coriander and cumin to a mortar and pestle or spice grinder. Once cool, crush or process. Add to the bowl with the nuts and toss to combine.
To serve: Spread labneh over the bottom of a serving dish. Cover with carrots then garnish with dukkah and mint.