Honey Roasted Carrots and Parsnip with Hazelnuts
Tender roasted baby carrots and parsnips in a honey glaze, served topped with toasted hazelnuts. This is the perfect side dish for your next cozy roast dinner and fancy enough to serve for Thanksgiving or Christmas dinner.
Servings: 6
Calories: 173kcal
Equipment
- 2 Large Baking Dish
- Whisk
- Chopping Board
- Sharp knife
- Tongs
Ingredients
- 600 grams baby carrots approximately 2 bunches
- 350 grams baby parsnip
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt flakes
To serve
- ¼ cup hazelnuts
Instructions
- Preheat the oven to 200 degrees Celsius (392 F). Grease two large baking dishes with olive oil and set aside.
- To a small bowl add the honey, olive oil and sea salt. Whisk to combine.
- Slice the parsnip lengthways so that they are roughly similar sizes to the baby carrots. For any baby carrots that are on the big size, slice in half.
- Add all of the parsnips and carrots to one baking dish and drizzle in the honey glaze. Toss to coat evenly and then transfer half of the parsnips and carrots to the second baking dish. Spread out evenly in one single layer.
- Place the baking dishes into the oven and bake for 1 hour.
- While the vegetables are roasting, add the hazelnuts to a small baking tin and place into the oven for 6 minutes.
- Remove the hazelnuts from the oven and tip out onto a clean tea towel.
- Once the hazelnuts have cooled enough to touch, use the tea towel to rub the hazelnuts vigorously so that the skins come loose. Any hazelnuts that are left with skins on, use your fingers to remove the skins. Roughly chop the hazelnuts.
- Once the carrots and parsnips are roasted, remove from the oven and transfer to a serving platter. Serve warm topped with roughly chopped hazelnuts.
Notes
Storage
Store leftovers in an airtight container.Other side dish recipes:
Nutrition
Calories: 173kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 472mg | Potassium: 494mg | Fiber: 6g | Sugar: 14g | Vitamin A: 13791IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 2mg