Roasted Carrots with Hazelnut and Raisin Topping/They Don’t Have This in China

Roasted Carrots with Brown Butter and Hazelnuts
Roasted Carrots with a brown butter hazelnut topping will have everyone asking for seconds. Yes, carrots are a simple vegetable, but there is nothing simplistic about this delectable recipe.
Roasted Carrots with Brown Butter
This is an updated post from 2015.

Roasted Carrots. Really? How can something so simple be so incredibly good? As I was going through my recipe index, I came across this carrot recipe. It came to me that these nuggets of sweetness would make a perfect starter to a heavy Thanksgiving meal.

Though this roasted carrot platter is intended as a side dish, there is no reason to keep them to the side…so to speak. I think they should be front and center. Yes, they are that good.

What happens when you roast carrots?

Roasting any vegetable concentrates their sweetness and gives them a golden brown caramelized surface. The interiors become tender but still retain some of their crispness. Extra virgin olive oil is a great way to get this recipe started.

While the carrots are roasting, is the perfect time to get the hazelnut brown butter topping started. Actually this isn’t the only thing that makes these roasted carrots taste so amazing. There are some interesting seasonings that are used in this dish to give them a Middle eastern slant.

Some great seasonings for roasted carrots:

Sumac, is made from the pink berries of the sumac bush. The berries are ground up and mixed into everything from drinks and marinades and also mixed into seasoning blends. With a pleasant lemony taste, sumac isn’t quite as sour as a lemon but it is tart and perfect in a salad dressing!

Coriander is also used in this seasoning mix. Cilantro and coriander are from the same plant. In fact the seeds used to grow cilantro are called coriander seeds. Even if you don’t like cilantro you may find you like coriander.

They taste totally different. Coriander, which I buy ground, has a lemony taste so combined together with  sumac and lemon zest, you can guess that this roasted carrot recipe is quite lemony in a complex way.

Add a touch of cumin and these roasted carrots become truly glorious.

Roasted Carrots with Brown Butter

I love combining salty and sweet and that’s what happens when raisins are added to the mix. Cook the raisins with the hazelnuts and some fresh thyme and this mixture is one you can use on more than just roasted carrots. Perfect as a topping for hummus or even as a topping for a green salad, this is one topping you won’t want to ignore.

And speaking of hummus. These roasted carrots can be served on a bed of hummus, Greek yogurt or labneh. The sweetness of the carrots combines well with the richness of the yogurt and you will find that as the carrots disappear everyone scrambles to lap up the remnants on the plate.

As an appetizer serve this with pita chips or ma’aneesh-a Middle Eastern flatbread with a za’atar topping. Yes, I’ve made ma’aneesh because I do love it, but we have a great Middle Eastern bakery not too far from here where I buy it. Forks are needed for this starter course, and if you don’t want to pile these carrots on a platter, place them around the yogurt or hummus and dip them.

I’m still not sure what I’ll be making for the rest of Thanksgiving but you can bet, these roasted carrots will be what we start with…and I can’t wait.

Now back to the old post:

Roasted carrot dip was the hit of the happy hour and the bagel bombs-well, they were the bomb. Last week I had a few ladies over for happy hour. That’s what happens when Manservant is gone for a long time.

I get bored and need to channel my energy and so I decided to invite over a few bloggers that I’ve never met before, with one exception. Truthfully this could have been a disastrous experience, after all I’ve heard it said that bloggers can be competitive and petty. Well, I’m not in that group and either were these ladies! We had a great time and I hope we do it again soon.

I kind of went overboard with food. When Manservant is gone I don’t cook very often, so lots of things sounded good to me. And knowing Manservant would be arriving the next day I knew he would be happy with any leftovers. Yes, Manservant was gone for three weeks, not counting the two night hiatus to change his clothes and get fresh ones; thanks to Mrs. How I Cook.

He ended up having a fun time with Alex OdieSan and took so many photos that I will never get to see. Yes, he lost his phone which didn’t bode well for communicating. Seems the cab driver left a bit too quickly.


In any case he regaled me with stories about my boy and how proud he is of him and how well he seems to have settled in. His Chinese is great, (like he would know) and he is an expert on street food and of course, wine. His roommates are smart and good kids, and he has a red couch in his living room and a purple one in his bedroom in front of the 10 foot window, and he found the couch on Craig’s List.

After walking up six flights of stairs he learned our son lives in the penthouse. But I already knew that. Everyone knows him wherever he goes and though I probably might not think that he lived in a great neighborhood, he assured me he does and that he actually has a very good address, though the water pressure isn’t the best.

They had a great time getting their skin exfoliated and massaged and had a 16 course meal with Manservant’s former business partner whom Alex was able to speak with just fine.

They each had lots of new shirts tailor-made, but especially Alex, who said all he needed was a white one. Manservant asked how many he had and he replied none, which led to about 12 additional shirts and the story about Manservant locating his past tailor in a giant building, that Alex thought he would be permanently lost in.

After getting off the elevator, the thought to be long lost tailor, spied my husband walking down the hall and recognized him after 7 years and then she finally got to meet the boy she had made a prom tux for so many years ago! So now you know what I know and maybe soon I will get some photos from Alex’s camera.

Back to food with my new friends… I made a great cracked pepper, warm onion dip with semi homemade French onion potato chips and this roasted carrot dip. We also had wine. You did know that, right? And I baked bagel bombs and Earl Grey chocolate chip cookies. Karen brought smoked salmon that she smoked and Diane brought a wide assortment of home made jams. We all brought lots of conversation.

Carrots as an appetizer?

Carrots may sound strange as an appetizer, but they have been showing up on a lot of restaurant menus lately. Roasted carrots become sweet and earthy and very good. They are also perfect as a side dish and as leftovers make a great topping on sumac chicken. The hazelnut raisin topping is superb and lush.

Try this and impress your friends. Serve with ma’aneesh that I buy at a small restaurant called Amira. Order 4 at a time, cut them into pieces and freeze them, if you don’t gobble them all up. I adore these, so if you live in Denver put this Lebanese place on your radar screen. Now go think like a rabbit. Eat some carrots!

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Roasted Carrots with Brown Butter

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Roasted Carrots with Brown Butter and Hazelnuts

Roasted Carrots with Brown Butter and Hazelnuts

  • Author: Abbe
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 6-8 as an appetizer 1x
  • Category: Appetizer or Side Dish
  • Method: Roasting
  • Cuisine: American


This roasted carrots recipe with brown butter, nuts, raisins and sumac are perfect as a side dish or an appetizer. You won’t believe how amazing these are!



1 lb medium carrots (I used all colors) Peel and slice on the diagonal 1/4″ thick and 2-3″ long
1/2 t salt
1 1/2 t sumac
zest from 1/2 a lemon
1 t ground coriander
1/2 t ground cumin

2 T olive oil
2 T butter
1/4 c golden raisins
1/2 c coarsely chopped hazelnuts
1 t chopped fresh thyme, divided or dried za’atar

1 1/2 c plain whole milk Greek yogurt or labneh or even hummus
1 T chopped Italian parsley
Za’atar pitas for serving or toasted plain pitas-no worries here!


Preheat oven to 450.

In a large bowl, combine, 1/2 t salt, 1 t sumac, lemon zest, coriander, cumin and oil. Add carrots and toss to coat. Spread evenly on a rimmed baking sheet. Roast carrots, stirring once, until browned at edges, about 15-18 minutes. I kept mine in a little longer because I like them really crisp. Let cool.

Cook butter in a medium frying pan over medium low heat, stirring occasionally until browned, about 5-8 minutes. It will sputter and then get quiet. This is how you kind of know it is about browned. Add raisins, nuts, 1/2 t thyme and 1/2 t sumac. Cook while stirring, until raisins puff, about 45-60 seconds. Let cool.

If using yogurt or labneh, combine in a small bowl with 1/4 t salt and remaining 1/2 t of thyme. I substituted  za’atar to taste. This is up to you! Spread on a platter.

Now toss carrots and nuts and parsley together. Arrange over yogurt or hummus mixture. Serve with pita chips. Salt to taste.


From Sunset Magazine

Keywords: roasted carrots, roasted carrots recipe, recipe for roasted carrots, roasted carrots oven,

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  • Healthy World Cuisine
    November 21, 2019 at 8:28 am

    Your boy is looking dapper ! I bet it is such a relief just getting to see or talk to him for just a few. Now on to this delicious recipe. There is so much flavor packed into each bite. Need to try this asap.

    • Abbe
      November 21, 2019 at 9:59 am

      These carrots are awesome. My mom just asked me to make them for Thanksgiving. Now where to fit them in? Alex will be home for Thanksgiving. Yay!

  • sherry
    November 14, 2019 at 4:09 am

    lots of fabulous flavours here abbe! i really love a roast carrot and those spices etc would add such a wonderful boost. so just curious? how did you find the bloggers to meet up with? i mean how did you know where they were etc? so your son is in china? wow such a different culture to Western ones. yes i think these would be great with hummus. funny how hummus seems to be a recurring theme in my life lately. i wonder why?:-) hazelnuts are some of my fave nuts. delish all round. cheers sherry

    • Abbe
      November 21, 2019 at 10:07 am

      Sherry, after reading lots of blogs and always mentioning where I live, I finally got a group together from Denver. It’s fun to trade ideas and we meet once a month. There is also a much larger group of all types of bloggers that is more organized. It just takes time! Yep, son has lived in China for 5 years. I miss him!

  • Mimi
    November 13, 2019 at 5:40 am

    What a great post! So sad about the damn phone!!! Love these carrots. I truly think carrots are under rated and under used. But not you and me! Love the recipe.

    • Abbe
      November 21, 2019 at 10:14 am

      Thanks Mimi! Carrots are underrated. Maybe we can change that!

  • Pam
    November 12, 2019 at 6:49 pm

    Good for hubby and son! Sounds like a fun party! My hubby would love your carrots, I can’t hack cooked carrots. I should try this recipe though with all those good flavors!

    • Abbe
      November 21, 2019 at 10:14 am

      It is fun reading old memories! I think you might be surprised at how good these carrots are!

  • John / Kitchen Riffs
    November 12, 2019 at 3:07 pm

    I’m always in the mood for roast veggies, and carrots are some of my favorites. So I’m glad you’re reminding me how good they are! Thanks! 🙂

    • Abbe
      November 21, 2019 at 10:15 am

      Love all roast veggies and carrots turn out so good this way!

  • Juliana
    November 12, 2019 at 12:51 pm

    Oh Abbe…this almost sound like a dessert…all the sweetness from the carrot…raisins and hazelnuts…love all the textures in it…thanks for the wonderful recipe.
    Have a fabulous week!

    • Abbe
      November 21, 2019 at 10:15 am

      You’s love them Juliana. They are magically transformed!

  • Lea Ann (Cooking On The Ranch)
    November 16, 2015 at 1:16 pm

    Yes you did go overboard on food and I was most certainly glad to be on the receiving end of that one. And throw in bottle of Justin Isoseles and you threw a Food and Wine Magazine worthy party. A fabulous spread Abbe and so beautifully displayed. I think you know by now that these carrots were my absolute favorite thing. And you know that's a glowing review when those bagel bombs and cookies were in the running. I'm going to make this for my Thanksgiving appetizer. Great recipe with such wonderful flavors. And what a handsome young man! I believe I see a resemblance between you and him.

    Thanks for inviting us over.

  • SavoringTime in the Kitchen
    November 12, 2015 at 8:05 pm

    I bought some sumac at Penzeys knowing I wanted to try using in one day but didn't have a recipe in mind. Now I do!! I love roasted carrots and can't wait to try these. Your son is a handsome young man! I know several people whose sons have lived in China. What a great experience and his apartment sounds great!

  • Caroline Taylor
    November 12, 2015 at 4:35 pm

    This sounds really good, something a bit unusual for a dinner party which is always good news!

    • Abbe Odenwalder
      November 16, 2015 at 5:34 am

      Always fun to liven things up a bit!

  • Carol at Wild Goose Mama
    November 11, 2015 at 10:31 pm

    Dang I would have loved to come to the party. This looks delish. Sumac? Gosh I only know that as a landscaping tree. You do cook fascinating dishes. Always enjoy your family—-not your stay at home four square family for sure. Lol

    • Abbe Odenwalder
      November 16, 2015 at 5:33 am

      Boring we are not! Except for maybe me manning the fort. Come here and educate me about tea, and I'll give you some new spice in your life!

  • Juliana
    November 11, 2015 at 3:17 am

    I love the idea of different colors carrot in this dish and I never thought in adding sumac…thanks for the inspiration Abbe.
    Have a wonderful week 🙂

    • Abbe Odenwalder
      November 16, 2015 at 5:29 am

      Sumac makes for great carrots. Thanks Juliana!

  • shea
    November 10, 2015 at 2:02 pm

    Love this combination!

  • Liz Berg
    November 10, 2015 at 12:34 pm

    I love meeting new bloggers! Wish I was in town to crash your party and have some of your gorgeous carrot dip! Your son is so handsome (I knew that already) and glad he and your hubby had such a nice, productive visit!

    • Abbe Odenwalder
      November 16, 2015 at 5:28 am

      Any time you want to crash, you know where I am! Thanks Liz! It was productive and fun and I missed it!

  • Amy (Savory Moments)
    November 10, 2015 at 11:31 am

    It's so cool that you have other bloggers near you to get together with! This carrot dish looks so exotic and really tasty!

    • Abbe Odenwalder
      November 16, 2015 at 5:26 am

      It is fun Amy! But I love making new friends of all sorts! Really it isn't that exotic, but a few new spices make it fun!

  • nicole branan
    November 10, 2015 at 4:13 am

    I loved these delicious carrots! Well, I loved everything, including the great company! 🙂

    • Abbe Odenwalder
      November 16, 2015 at 5:24 am

      It was fun Nicole and I hope we can do it again!

  • Angie Schneider
    November 10, 2015 at 8:40 am

    Sounds like that your son is having a great time in China. Your roasted carrot dip platter looks so inviting!

    • Abbe Odenwalder
      November 16, 2015 at 5:25 am

      I know you would love these Angie! He is having a great time!

  • La Table De Nana
    November 10, 2015 at 3:33 am

    You are so interesting:)
    Your boy is handsome mama..gosh your husband travels a lot..yikes lost his phone?
    You know lots of bloggers..will check out the links have never cooked with sumac..will roasted carrots.

    • Abbe Odenwalder
      November 16, 2015 at 5:24 am

      Awww. Thanks Monique! I miss his smile every day! Yes he travels way more than either of us like! I don't know that many, but it is fun to meet new ones!

  • Holly @
    November 10, 2015 at 1:42 am

    Looks like it was a great get-together. Food and friends always seem to mix well, especially when the food is as good as yours!

    • Abbe Odenwalder
      November 10, 2015 at 2:45 am

      We missed you Holly. Hope the heater got fixed.

  • Anna and Liz Recipes
    November 10, 2015 at 1:14 am

    HI Abbe! This looks so delicious; you had us when you mentioned carrots! Meeting other bloggers sounds like fun! Noticed your list of extra credit reading, would love to be added on to your list of friends.
    You must be so proud of your son, living, and working while learning another culture and mastering their language. What a wonderful time for you and your family! 🙂

    • Abbe Odenwalder
      November 10, 2015 at 2:45 am

      Will do Anna and Liz. I am proud, but miss him and my daughter who is in Philly so much. At least I get to see her more often!

  • Tricia Buice
    November 10, 2015 at 12:42 am

    So glad your husband got home safe and sound. And it does sound like he missed a lot! Glad you son is well too – hope you get to go visit soon. Great dish and I hope you will share more about your blogger-get-together!

    • Abbe Odenwalder
      November 10, 2015 at 2:44 am

      Well, he did. But I think I missed more! Will do Tricia! Wish you were here to join us!

  • Kitchen Riffs
    November 9, 2015 at 11:43 pm

    Always fun to read updates on your kids! Sounds like Manservant had a great visit. And sounds like your blogger friends had a super feast — this carrot dish is outstanding. Love roasted carrots — so this recipe is definitely my kind of food. Thanks!

    • Abbe Odenwalder
      November 10, 2015 at 2:43 am

      Thanks John. So nice to hear! This turned out great!

  • Cheri Savory Spoon
    November 9, 2015 at 11:00 pm

    Hi Abbe, sumac and za atar are some of my favorite spices, love this recipe.

    • Abbe Odenwalder
      November 10, 2015 at 2:42 am

      You will love it Cheri. I just know!

  • Karen Harris
    November 9, 2015 at 10:47 pm

    Oh so delicious! Loved these, and the company. Glad you gave up the recipe. My girl will love them.

    • Abbe Odenwalder
      November 10, 2015 at 2:41 am

      Thanks Karen! It was a lot of fun! I just made the recipe, but thank Sunset for it! Go girls!