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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

Description

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!


Ingredients

Scale

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!


Instructions

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.


Notes

From Sunset Magazine

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