Hazelnut Carrots
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Prep Time:
15m
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Cook Time:
40m
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Total Time:
55m
Ingredients
- 12 Hazelnuts, shelled
- 3 Medium carrots, washed, peeled
- 1 tbsp. Butter, melted
- 2 pinches Salt
- 1/8 tsp. Parsley, dried
Instructions
- Preheat oven to 360°F. Heat a non-stick pan over medium heat and toast the hazelnuts, tossing occasionally until browning, ~10 minutes.
- Meanwhile, dice the carrots into 1/8" coins or obliques. Butter a small (7oz) round baking dish.
- When the hazelnuts are done, peel off the skins using your fingers (careful, they will be hot) and discard. Place the hazelnuts in a freezer-safe plastic bag and crush with a hammer into pieces that are between 1/8 and 1/4 of a whole hazelnut (not a powder).
- Add the carrot pieces, remaining butter, salt, hazelnut pieces, and parsley to the baking dish. Toss to combine with a spoon, ensuring an even coat.
- Bake for around 40 minutes, checking tenderness at 30 minutes. When the carrot pieces are at the desired tooth or start to shrivel, remove and serve.