Butter-Roasted Carrots with Hazelnut Crumble and Goat Cheese
By Mark HuxsollPublished on October 18, 2022
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Hazelnut Crumble
¼ cup skinned hazelnuts 1 tablespoon sesame seeds 2 teaspoons coriander seeds 1 teaspoon minced fresh thyme 1 teaspoon grated lemon zest ¼ teaspoon table saltCarrots
5 tablespoons unsalted butter, melted, divided3 pounds carrots, peeled2 teaspoons table salt 2 teaspoons pepper 4 ounces goat cheese, crumbled (1 cup)3 tablespoons pepperoncini, stemmed and sliced into thin rings2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh parsleyBefore You Begin
Look for carrots that are 1 to 1½ inches in diameter at the larger end; larger or smaller carrots may need to be cooked for a slightly longer or slightly shorter time, respectively. The carrots may appear crowded on the baking sheet in step 4; this is OK.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Spread hazelnuts, sesame seeds, and coriander seeds in even layer on rimmed baking sheet and bake until hazelnuts are deep golden brown and seeds are fragrant, 7 to 9 minutes. Let mixture cool on sheet for 10 minutes.
- Transfer hazelnut mixture to food processor. Add thyme, lemon zest, and salt and pulse until finely chopped, 8 to 10 pulses. Transfer hazelnut crumble to small bowl; set aside. (Crumble can be stored in airtight container for up to 1 month.)
- Increase oven temperature to 450 degrees. Pour 4 tablespoons melted butter onto rimmed baking sheet; tilt and swirl sheet until surface is evenly coated with butter.
- Cut carrots in half crosswise, then cut each piece in half lengthwise. Toss carrots, salt, pepper, and remaining 1 tablespoon melted butter together in large bowl, then arrange carrots in even layer on prepared sheet. Roast carrots on lowest rack until well browned on bottoms and paring knife inserted into thickest carrots meets with little resistance, 40 to 50 minutes.
- Using spatula, transfer carrots to serving platter. Sprinkle with hazelnut crumble, goat cheese, and pepperoncini. Drizzle with oil and sprinkle with parsley. Serve warm or at room temperature.
for the hazelnut crumble
for the carrots
Time
1½ hoursYield
Serves 6 to 8Ingredients
Hazelnut Crumble
Carrots
Ingredients
Hazelnut Crumble
Carrots
Ingredients
Hazelnut Crumble
Carrots
Why This Recipe Works
For this recipe, we roasted carrots in butter in a very hot (450-degree) oven to bring out their natural sweetness and a wonderful roasted flavor and texture. To dress them up, we toasted hazelnuts, sesame seeds, and coriander seeds together. We finely chopped the nuts and seeds into a crumble along with fresh thyme and lemon zest to brighten the mixture up before sprinkling it over the plated carrots. A combination of pepperoncini and goat cheese added some tang and a creamy element. We chose to let the carrots and the supporting elements shine rather than adding a sauce or dressing.
Before You Begin
Look for carrots that are 1 to 1½ inches in diameter at the larger end; larger or smaller carrots may need to be cooked for a slightly longer or slightly shorter time, respectively. The carrots may appear crowded on the baking sheet in step 4; this is OK.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Spread hazelnuts, sesame seeds, and coriander seeds in even layer on rimmed baking sheet and bake until hazelnuts are deep golden brown and seeds are fragrant, 7 to 9 minutes. Let mixture cool on sheet for 10 minutes.
- Transfer hazelnut mixture to food processor. Add thyme, lemon zest, and salt and pulse until finely chopped, 8 to 10 pulses. Transfer hazelnut crumble to small bowl; set aside. (Crumble can be stored in airtight container for up to 1 month.)
- Increase oven temperature to 450 degrees. Pour 4 tablespoons melted butter onto rimmed baking sheet; tilt and swirl sheet until surface is evenly coated with butter.
- Cut carrots in half crosswise, then cut each piece in half lengthwise. Toss carrots, salt, pepper, and remaining 1 tablespoon melted butter together in large bowl, then arrange carrots in even layer on prepared sheet. Roast carrots on lowest rack until well browned on bottoms and paring knife inserted into thickest carrots meets with little resistance, 40 to 50 minutes.
- Using spatula, transfer carrots to serving platter. Sprinkle with hazelnut crumble, goat cheese, and pepperoncini. Drizzle with oil and sprinkle with parsley. Serve warm or at room temperature.
for the hazelnut crumble
for the carrots
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