Sweet roasted carrots, spicy harissa paste, crunchy DIY dukka (an Egyptian spice blend made with nuts and spices), a smear of cool, creamy yogurt. This dish has a lot going on—and that's a very good thing.
Preheat the oven to 450°. In a medium bowl, mix the oil, honey, harissa, and cumin; season with kosher salt and pepper. Transfer about 2 tbsp. of the spiced oil to a small bowl and reserve for garnish. On a rimmed baking sheet, toss the carrots with the remaining spiced oil. Roast the carrots until golden brown and charred in places, 18 to 20 minutes.
Meanwhile, in a small skillet over medium heat, toast the coriander and cumin seeds, stirring often, until fragrant and lightly toasted, about 1 minute. Transfer to a food processor. Pulse the seeds into a powder. Add the hazelnuts and 1/4 tsp. kosher salt. Pulse until the nuts are almost finely chopped. Transfer to a medium bowl. Mix in the sesame seeds for the dukka.
Spread the yogurt on a platter. Top with the warm carrots. Drizzle the carrots with the reserved spiced oil. Sprinkle with the dukka.