1½ teaspoons smoked paprika
1 teaspoon coriander seeds
½ teaspoon fenugreek
½ teaspoon garlic powder
¼ teaspoon allspice berries
¼ teaspoon chile flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon nigella seeds
¼ teaspoon ground nutmeg
2 black cardamom pods
1 whole clove
For the Moroccan-Spiced Carrots:
24 (about 2 to 3 pounds) heirloom baby carrots, scrubbed and trimmed
4 tablespoons olive oil, divided
Kosher salt, to taste
½ cup sunflower seeds
3 tablespoons dill, finely chopped
1. Make the berbere spice: In a sauté pan, toast the spices together over medium heat until fragrant, 1 to 2 minutes. Grind all of the spices in a spice grinder until very fine and reserve.
2. Make the carrots: Preheat the oven to 425º. In a large bowl, toss the baby carrots with 2 tablespoons of the olive oil and season with salt. Transfer the carrots onto a foil-lined baking sheet and roast until the carrots have begun to caramelize, 10 to 12 minutes.
3. In a large sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the carrots and sauté until the carrots turn a deep-brown caramelized color, 4 to 5 minutes. Add the sunflower seeds and sauté until lightly toasted, 1 to 2 minutes. Add the berbere spice and dill, and stir until everything is thoroughly mixed. Cook until the berbere spice begins to toast and becomes fragrant. Transfer to a serving platter and serve.