Roasted Root Jumble with Feta

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1/4 cup raw hazelnuts

1 tablespoon coriander seeds 

2 teaspoons cumin seeds 

1 large fennel bulb, cut into 1/2-inch wedges 

1 large red onion, cut into 1/2-inch wedges 

1 large lemon, cut into 1/4-inch slices 

2 large carrots, peeled and cut into 1/2-inch rounds 

1/4 cup extra-virgin olive oil, plus more for garnish 

Kosher salt and freshly ground black pepper

1/2 cup feta cheese, crumbled 

Minced fresh cilantro or parsley, to garnish