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Hazelnut Carrots

  • Prep Time: 15m
  • Cook Time: 40m
  • Total Time: 55m


  • 12 Hazelnuts, shelled
  • 3 Medium carrots, washed, peeled
  • 1 tbsp. Butter, melted
  • 2 pinches Salt
  • 1/8 tsp. Parsley, dried


  1. Preheat oven to 360°F. Heat a non-stick pan over medium heat and toast the hazelnuts, tossing occasionally until browning, ~10 minutes.
  2. Meanwhile, dice the carrots into 1/8" coins or obliques. Butter a small (7oz) round baking dish.
  3. 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).
  4. 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.
  5. 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.