Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel
Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel

Green stems emerging from vibrant orange carrots makes for a knockout presentation, but if you can’t find carrots with their leaves still attached, the taste will still be delicious. Pay particular attention to the thickness of the carrot at the stem end when purchasing at the grocery, as bagged carrots can sometimes be a little too large. In this case, you’ll need to cut them in half lengthwise, or for really large diameter carrots, even into quarters. Seasoned and toasted breadcrumbs, studded with hazelnuts, garlic and cheese makes for an addictive topping and provides a savory counterpoint to the sweetened roasted carrots.

Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel

Honey Thyme Roasted Carrots with Toasted Hazelnut, Breadcrumb & Parmigiano Streusel
Prep Time 10 minutes
Cook Time 44 minutes
Green stems emerging from vibrant orange carrots makes for a knockout presentation, but if you can't find carrots with their leaves still attached, the taste will still be delicious. Pay particular attention to the thickness of the carrot at the stem end when purchasing at the grocery, as bagged carrots can sometimes be a little too large. In this case, you'll need to cut them in half lengthwise, or for really large diameter carrots, even into quarters. Seasoned and toasted breadcrumbs, studded with hazelnuts, garlic and cheese makes for an addictive topping and provides a savory counterpoint to the sweetened roasted carrots.
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Servings 6

Ingredients
 

For the carrots:

  • 3 tablespoons extra virgin olive oil
  • 2 pounds carrots with stems
  • 10-15 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper, about a teaspoon
  • 3 tablespoons honey
  • 3 tablespoons fresh orange juice
  • 1 tablespoon balsamic vinegar

For the topping:

  • ¼ cup hazelnuts
  • 2 tablespoons extra virgin olive oil
  • cup panko breadcrumbs
  • cup freshly grated parmigiano
  • ½ teaspoon coriander
  • ½ teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated finely
  • ½ teaspoon kosher salt

Instructions
 

  • Preheat your oven to 375 F. Scrub the carrots clean, trim the stems (leaving about an inch for a decorative look), then place them on a baking sheet. Toss the carrots with the thyme sprigs, salt, pepper and olive oil and place in the oven. Roast for 30 minutes, shaking the pan a few times during baking, until the carrots are soft and tender, and just beginning to brown. Mix the honey, orange juice and vinegar together, then pour over the carrots and roast for another 5 minutes, or until it forms a thick glaze on the carrots. Remove from the oven.
  • While the carrots are roasting, toast the hazelnuts. You can do this in the skillet that you will toast the breadcrumbs in in step 3, or in the hot oven with the carrots. If oven-roasting, place them on a baking sheet and pop them in the oven for 8-10 minutes, then remove and when cool enough to handle, rub off as much of their skins as possible. If toasting in the skillet, place them over medium heat in the dry skillet and cook for 10 minutes, shaking the pan frequently, until the skins begin to loosen and the hazelnuts become toasty. Either method, remove from the heat and let cool.
  • Chop the hazelnuts finely, then add to a small bowl with the parmigiano, coriander, lemon zest, lemon juice, garlic clove and salt.
  • Pour the 2 tablespoons of olive oil in a skillet and heat over medium high heat. Add the breadcrumbs and cook, stirring, until they are browned and toasted. Let them cool down, then pour into the bowl and combine with the hazelnut mixture.
  • To serve, place the carrots on a platter and top with half of the breadcrumb mixture. Serve warm, or at room temperature, passing extra topping at the table.
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