Roasted Carrots and Scallions With Thyme and Hazelnuts
- Total Time
- About 1 hour
- Rating
- Comments
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Ingredients
- 1ounce hazelnuts (about ¼ cup)
- 1pound carrots, preferably young small carrots, any color (but a mix is nice)
- 1bunch white or purple spring onions or scallions
- Salt and freshly ground pepper
- 2teaspoons fresh thyme leaves
- 2tablespoons extra virgin olive oil
- Optional: a drizzle of hazelnut oil or walnut oil for serving
Nutritional analysis per serving (4 servings)
176 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a’re golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
- Step 2
Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
- Step 3
Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
- Step 4
Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes – they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you ’ve removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.
- Advance preparation: The vegetables can hold for a few hours once roasted; cover and reheat in a medium oven.
Private Notes
Comments
When I am roasting vegetables, I routinely add onions about ten minutes later than any roots. Works every time!
I make something like this with hazelnuts, olive oil, and cumin, with a pinch of cayenne, which really sets off the sweetness of the carrots and the cumin. People love it.
Sounds tasty, though I would think it is easier to add onions later rather than removing from the mix while cooking.
Small, organic carrots should not be peeled. You only need to scrub the carrots well. Unpeeled carrots have more flavor. I learned this from the Alice Waters cookbook “Vegetables”.
This was a hit on Mother's Day. Instead of removing the onions, I started the carrots roasting first and added the onions closer to the finish and it worked perfectly. I roasted them with a bit of the walnut oil, and then added a light drizzle at the end, which I think was key to the deliciousness.
Confusing to know exactly how much and how to prepare the scallions or spring onions. I found that 12 ounces of baby carrots only filled half of a baking sheet, so use a smaller glass pan. The quantity was really servings for two people, not four. You should double this recipe if you actually want to serve four people. And I also found that 30 minutes over-cooked the vegetables… So this will take some experimenting to get right.